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Food texture and viscosity; concepts and measurement

BOURNE, Malcolm C.

Food texture and viscosity; concepts and measurement - N. Y. 1982 - 325p - Food science and technology .

Subjects--Topical Terms:
FOOD - TEXTURE

Subjects--Index Terms: FOOD -- - ANALYSIS FOOD - TEXTURE VISCOSITY

Dewey Class. No.: 664.07 B72F

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