Food texture & viscosity Concept & measurement
Edition statement:2nd Published by : Academic press (New York) Physical details: 427p., 24cms. ISBN:0121190625. Year: 2002Item type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Cental Instituite of Fisheries Education | 664.117 BOU (Browse shelf(Opens below)) | Checked out | 10/27/2023 | 22968 | |
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Cental Instituite of Fisheries Education | 664.117 BOU (Browse shelf(Opens below)) | Available | 18652 |
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664.09 MOR Food and package engineering / | 664.09 ROB Food packaging and shelf life : a practical guide / | 664.0954 RED Food Processing and Bioactive Compounds | 664.117 BOU Food texture & viscosity Concept & measurement | 664.2 LAA Hydrocolloids in food processing | 664.3 KAR Oils & Fats Manual | 664.3 KAR Oils & Fats Manual |
Food science & technology International series
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