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Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology) - Malcolm Bourne
Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
by: (author)
Format: hardcover
ISBN: 9780121190620 (0121190625)
Publisher: Academic Press
Pages no: 445
Edition language: English
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Other editions (3)
Books by Malcolm Bourne
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