Food texture and viscosity
Subtitle: concept and measurement
By: Malcolm C. Bourne.
Edition: 2nd ed.
Series: Food science and technology international series
Publisher: Academic Press
Published: 2002
Place of publication: San Diego
Language: eng
Number of pages: 427
Subjects: Food texture.; Viscosity.; Food -- Analysis.
Notes: Includes bibliographical references (p. [381]-413) and index.