Normal view MARC view ISBD view

Food Texture and Viscosity : Concept and Measurement

Bourne,Malcolm C

Food Texture and Viscosity : Concept and Measurement - New York Academic Press 1982 - 325p. HB - Food Science and Technology : Series of Monographs .

ISBN: 0121190609

Dewey Class. No.: 664 / BOU/FO

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARC (non-Unicode/MARC-8) MARCXML MODS (XML) RIS MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard)
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)