Food texture and viscosity : concept and measurement / / Malcolm C. Bourne.
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| Superior document: | Food science and technology international series |
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| Year of Publication: | 2002 |
| Edition: | 2nd ed. |
| Language: | English |
| Series: | Food science and technology international series.
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| Online Access: | |
| Physical Description: | xvii, 427 p. :; ill. (some col.). |
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| Bibliography: | Includes bibliographical references (p. [381]-413) and index. |
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| ISBN: | 0121190625 |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | Malcolm C. Bourne. |