Food Texture and Viscosity:Concept and Measurement

by: Bourne, Malcolm

Publisher: Elsevier Science(2002/3/25)

Edition: 2

Language: English

ISBN-10: 0121190625

ISBN-13: 9780121190620

e-ISBN-10: 80491332

e-ISBN-13: 9780080491332

未经允许不得转载：Wow! eBook » Food Texture and Viscosity:Concept and Measurement