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Food Texture and Viscosity: Concept and Measurement (Food Science and Technology) Food Texture and Viscosity: Concept and Measurement (Food Science and Technology) by Malcolm Bourne

Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)

by Malcolm Bourne


ISBN 13: 9780121190620

Format: Hardcover (416 pages)
Publisher: Academic Press
Published: 25 Mar 2002

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