Viscoelastic properties of foods
By: edited by M.A. Rao and J.F. Steffe.
Contributors: Rao, M. A., 1937-; Steffe, J. F.
Series: Elsevier applied food science series
Publisher: Elsevier Applied Science
Published: 1992
Place of publication: London; New York
Language: eng
Number of pages: 441
Subjects: Food -- Testing.; Viscoelasticity.
Notes: Includes bibliographical references and index.