Food texture and viscosity : concept and measurement / / Malcolm C. Bourne.
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| Superior document: | Food science and technology international series |
|---|---|
| : | |
| TeilnehmendeR: | |
| 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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| 100 | 1 | |a Bourne, Malcolm C. | |
| 245 | 1 | 0 | |a Food texture and viscosity |h [electronic resource] : |b concept and measurement / |c Malcolm C. Bourne. |
| 250 | |a 2nd ed. | ||
| 260 | |a San Diego : |b Academic Press, |c c2002. | ||
| 300 | |a xvii, 427 p. : |b ill. (some col.). | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references (p. [381]-413) and index. | ||
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Food texture. | |
| 650 | 0 | |a Viscosity. | |
| 650 | 0 | |a Food |x Analysis. | |
| 655 | 4 | |a Electronic books. | |
| 710 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=294600 |z Click to View |