TY - BOOK
AU - Bourne, Malcolm C.
TI - Food texture and viscosity concept and measurement
ET - 2. ed.
PB - Academic Press
SN - 0121190625
KW - Food texture
KW - Viscosity
KW - Food Analysis
KW - Lebensmitteluntersuchung
KW - Textur
KW - Viskosität
KW - Lebensmittel
PY - 2002
N2 - Previous ed.: 1982
N2 - Literaturangaben und Literaturverz. S. [381] - 413
BT - Food science and technology international series
CY - San Diego, Calif. [u.a.]
UR - http://slubdd.de/katalog?TN_libero_mab2
ER -
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