TY
-
GEN
AU
-
Bourne, Malcolm C.
TI
-
Calibration of rheological techniques used for foods
PB
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Elsevier BV
SN
-
0260-8774
KW
-
Food Science
PY
-
1992
UR
-
http://slubdd.de/katalog?TN_libero_mab2
ER
-
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