Normal view MARC view ISBD view

Food texture and viscosity : concept and measurement /

Bourne, Malcolm C.

Food texture and viscosity : concept and measurement / by Malcolm C. Bourne - New York : Academic Press, 1982 - xii, 325 p. : ill. ; 24 cm. - Food science and technology .

Includes index

Bibliography : p. 303-319

ISBN: 0121190609

LCCN: 82-6711

Subjects--Topical Terms:
Food texture
Viscosity
Food--Analysis

Place hold
Print
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

Food texture and viscosity : concept and measurement /

Contact Us

Copyright ©The National University of Malaysia Library