Food texture and viscosity concept and measurement / by Malcolm C. Bourne.
| Author/creator | Bourne, Malcolm C. |
| Format | Electronic |
| Publication Info | New York : Academic Press, |
| Description | xii, 325 p. : ill. ; 24 cm. |
| Supplemental Content | Full text available from eBook - Mathematics (Legacy 1) [EBCML1] |
| Supplemental Content | Full text available from eBook - Agricultural and Biological Sciences (Legacy 1) [EBCABSL1] |
| Subjects |
| Series | Food science and technology |
| General note | Includes index. |
| Bibliography note | Bibliography: p. 303-319. |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 82006711 |
| ISBN | 0121190609 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | ✔ Available |