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Food texture and viscosity: concept and measurement.

By: Material type: TextTextLanguage: English Publication details: New York Academic Press 2002Edition: 2Description: xiv,427 HBISBN:
  • 9780121190620
Subject(s): DDC classification:
  • 664.07 BOUM 23
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Holdings
Item type Current library Collection Call number Status Barcode
Book Book St Aloysius PG Library Food Science and Technology 664.07 BOUM (Browse shelf(Opens below)) Available PG011295
Total holds: 0

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