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Food texture and viscosity: concept and measurement /

Bourne, Malcolm C.

Food texture and viscosity: concept and measurement / Bourne, Malcolm C. - 2nd ed - New York : Academic press, 2002. - xvii, 427p.; 24cm. - Food science and technology international series .

Includes bibliographical references

ISBN: 121190625

Dewey Class. No.: 664.117 BOU

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