Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.
By: Bourne, Malcolm C.
Contributor(s): ebrary, Inc
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Series: Food science and technology international series: Publisher: San Diego : Academic Press, c2002Edition: 2nd ed.Description: xvii, 427 p. : ill. (some col.) ; 26 cm.Subject(s): Food texture | Viscosity | Food -- AnalysisGenre/Form: Electronic books.DDC classification: 664/.117 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| 664/.117 (Browse shelf) | Available |
Includes bibliographical references (p. [381]-413) and index.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2011. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.