Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.

Bibliographic Details
Main Author:	Bourne, Malcolm C.
Language:	English
Published:	San Diego : Academic Press, c2002.
Edition:	2nd ed.
Subjects:	Food texture. Viscosity. Food > Analysis.
Online Access:	ProQuest Ebook Central - Academic Complete: 2002 (Ebook Central @ Proquest) Knovel, Academic, Food Science: 2002 (Knovel) ScienceDirect eBooks - Agricultural and Biological Sciences pre-2007: 2002 (ScienceDirect) EBSCO eBooks: 2002 (EBSCO) eBook Academic Collection (EBSCOhost) – North America: 2002 (EBSCO)
Variant Title:	Food Texture and Viscosity: Concept and Measurement
Format:	Electronic eBook

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Online Access

ProQuest Ebook Central - Academic Complete: 2002 (Ebook Central @ Proquest)
Knovel, Academic, Food Science: 2002 (Knovel)
ScienceDirect eBooks - Agricultural and Biological Sciences pre-2007: 2002 (ScienceDirect)
EBSCO eBooks: 2002 (EBSCO)
eBook Academic Collection (EBSCOhost) – North America: 2002 (EBSCO)