Food texture & viscosity Concept & measurement
Bourne Malcolm
Food texture & viscosity Concept & measurement - 2nd - New York Academic press 2002 - 427p., 24cms.
Food science & technology International series
0121190625
664.117 / BOU
Food texture & viscosity Concept & measurement - 2nd - New York Academic press 2002 - 427p., 24cms.
Food science & technology International series
0121190625
664.117 / BOU