• Media type: Book
  • Title: Food texture and viscosity : concept and measurement
  • Contributor: Bourne, Malcolm C. [Author]
  • Published: San Diego, Calif. [u.a.]: Academic Press, 2002
  • Published in: Food science and technology international series
  • Issue: 2. ed.
  • Extent: XVII, 427 S.; Ill., graph. Darst
  • Language: English
  • ISBN: 0121190625; 9780121190620
  • RVK notation: VN 8400 : Allgemeines
    ZE 50000 : International, Allgemeines
  • Keywords: Lebensmitteluntersuchung
    Textur > Viskosität > Lebensmittel
  • Footnote: Previous ed.: 1982
    Literaturangaben und Literaturverz. S. [381] - 413

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  • Shelf-mark: ZE 50000 B775(2)
  • Item ID: 30632231