Food Texture and Viscosity: Concept and Measurement
Authors: Bourne, Malcolm
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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