Food texture and rheology
By: edited by P. Sherman.
Contributors: Sherman, Philip.; International Union of Food Science and Technology.
Publisher: Academic Press
Published: 1979
Place of publication: London; New York
Language: eng
Number of pages: 456
Subjects: Food texture -- Congresses.; Rheology -- Congresses.
Notes: Includes bibliographies and index.
"Proceedings of a symposium held under the auspices of the International Union of Food Science and Technology at Queen Elizabeth College (University of London) December 19-22, 1977."