Food texture and viscosity: [electronic resource] :: concept and measurement /: Malcolm C. Bourne.

Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.

Bourne, Malcolm C.

2002

TX531 .B685 2002eb

Formats

Linked Resource

Title

Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.

Author

Edition

2nd ed.

ISBN

0121190625

Publication Details

San Diego : Academic Press, c2002.

Language

English

Description

xvii, 427 p. : ill. (some col.) ; 26 cm.

Call Number

TX531 .B685 2002eb

Dewey Decimal Classification

664/.117

Bibliography, etc. Note

Includes bibliographical references (p. [381]-413) and index.

Access Note

Access limited to authorized users.

Series

Food science and technology international series.

Linked Resources

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