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Food texture and viscosity : concept and measurement / by Malcolm C. Bourne.
Material type:
TextSeries: Food science and technology international seriesPublication details: San Diego : Academic Press, 2002.Edition: 2nd edDescription: xvii, 427 p. : ill. (some col.) ; 25 cmISBN: - 9780121190620
- 664.117 BOU
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College of Community Science Library | 664.117 BOU (Browse shelf(Opens below)) | Available | 5257 |
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| 664.09 OMR Food packaging systems / | 664.09 PAC Packaging research in food product design and development / | 664.0928 CAS Meat preservation : preventing losses and assuring safety / | 664.117 BOU Food texture and viscosity : concept and measurement / | 664.153 MIN Chocolate, cocoa, and confectionery : | 664.153 MIN Chocolate, cocoa, and confectionery : | 664.3 FAT Fats in food technology / |
Includes bibliographical references and index.
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