Media type: Book Title: Food texture and viscosity : concept and measurement Contributor: Bourne, Malcolm C. [Author] imprint: 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 RVK notation: VN 8400 : Allgemeines ZE 50000 : International, Allgemeines Keywords: Lebensmitteluntersuchung Textur > Viskosität > Lebensmittel Origination: Footnote: Previous ed.: 1982 Literaturangaben und Literaturverz. S. [381] - 413
Central Library – stack Shelf-mark: R2023 4 255 Item ID: 30632231 Status: Loanable, place order > Ordering possible ‒ please log in