Details for: Food texture and viscosity concept and measurement › Matheson Library catalog

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Food texture and viscosity concept and measurement by Malcolm C. Bourne

By:

Bourne, Malcolm C

Material type: Text

Text

TextSeries: Food science and technologyPublication details: New York Academic Press c1982Description: xii, 325 p. ill. 24 cmSubject(s):

DDC classification:

664 .07

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books	Matheson Library	664.07 B775f (Browse shelf(Opens below))	Available		018217

Includes index

0121190609

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