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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500294600 |
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Bourne, Malcolm C. Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne. 2nd ed. San Diego : Academic Press, c2002. xvii, 427 p. : ill. (some col.). Food science and technology international series Includes bibliographical references (p. [381]-413) and index. Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. Food texture. Viscosity. Food Analysis. Electronic books. ProQuest (Firm) Food science and technology international series. https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=294600 Click to View |
language |
English |
format |
Electronic eBook |
author |
Bourne, Malcolm C. |
spellingShingle |
Bourne, Malcolm C. Food texture and viscosity concept and measurement / Food science and technology international series |
author_facet |
Bourne, Malcolm C. ProQuest (Firm) ProQuest (Firm) |
author_variant |
m c b mc mcb |
author2 |
ProQuest (Firm) |
author2_role |
TeilnehmendeR |
author_corporate |
ProQuest (Firm) |
author_sort |
Bourne, Malcolm C. |
title |
Food texture and viscosity concept and measurement / |
title_sub |
concept and measurement / |
title_full |
Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne. |
title_fullStr |
Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne. |
title_full_unstemmed |
Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne. |
title_auth |
Food texture and viscosity concept and measurement / |
title_new |
Food texture and viscosity |
title_sort |
food texture and viscosity concept and measurement / |
series |
Food science and technology international series |
series2 |
Food science and technology international series |
publisher |
Academic Press, |
publishDate |
2002 |
physical |
xvii, 427 p. : ill. (some col.). |
edition |
2nd ed. |
callnumber-first |
T - Technology |
callnumber-subject |
TX - Home Economics |
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TX531 |
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TX 3531 B685 42002 |
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Electronic books. |
genre_facet |
Electronic books. |
url |
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=294600 |
illustrated |
Illustrated |
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600 - Technology |
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660 - Chemical engineering |
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664 - Food technology |
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664/.117 |
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3664 3117 |
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664/.117 |
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664/.117 |
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476059667 |
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Food science and technology international series |
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Food texture and viscosity concept and measurement / |
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Food science and technology international series |
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