Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.
Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.
Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.
About this item
Full title
Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.
Author / Creator
Publisher
New York : Academic Press, c1982.
Call Numbers
N664.07/36
Record Identifier
74Vv3LW078K3
MMS ID
991009742839702626
Language
English
Formats
Physical Description
Physical content
xii, 325 p. : ill. ; 24 cm.
Publication information
Publisher
New York : Academic Press, c1982.
Place of Publication
New York (State)
Date Published
c1982.
Subjects
More information
Alternative Titles
Full title
Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.
Authors, Artists and Contributors
Author / Creator
Notes
General note
Food science and technology.
Includes index.
Bibliography: p. 303-319.
Contextual Information
Date Copyright
c1982.
Identifiers
Primary Identifiers
Call Numbers
N664.07/36
Record Identifier
74Vv3LW078K3
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74Vv3LW078K3
Other Identifiers
ISBN
0121190609
9780121190606
DDC
664.07
MMS ID
991009742839702626
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