Food texture and viscosity : concept and measurement

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Bibliographic Details
Main Author Bourne, Malcolm C. (Author)
Format Book
LanguageEnglish
Published San Diego : Academic Press, c2002
Edition2nd ed.
SeriesFood science and technology international series
Subjects
potraviny
viskozita
analýza potravin

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ikona Nápověda Glossary of Terms
Status More Information Location Call Number
Holdings details from Knihovna UTB
Status CheckedOut – Due: 19.12.2024 More Information Location FT Call Number 664/BOURNE,M.C.

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