Food texture and viscosity : concept and measurement /

Bibliographic Details
Main Author:	Bourne, Malcolm C.
Format:	Book
Language:	English
Published:	San Diego : Academic Press, [2002]
Edition:	Second edition.
Series:	Food science and technology international series.
Subjects:	Food texture. Viscosity. Food > Analysis. Food Analysis.

Description
Physical Description:	xvii, 427 pages : illustrations (some color) ; 26 cm.
Bibliography:	Includes bibliographical references (pages [381]-413) and index.
ISBN:	0121190625 9780121190620