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Food texture and viscosity: concept and measurement.
Material type:
TextLanguage: English Publication details: New York Academic Press 2002Edition: 2Description: xiv,427 HBISBN: - 9780121190620
- 664.07 BOUM 23
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
Book
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St Aloysius PG Library | Food Science and Technology | 664.07 BOUM (Browse shelf(Opens below)) | Available | PG011295 |
Total holds: 0
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| 664.07 BELF Food chemistry Ed 3 | 664.07 BELF Food chemistry Ed 3 | 664.07 BERF Flavours and fragrances: chemistry bioprocessing and sustainability | 664.07 BOUM Food texture and viscosity: concept and measurement. | 664.07 CARG Guidelines for sensory analysis in food product development and quality control Ed 2 | 664.07 CARG Guidelines for sensory analysis in food product development and quality control Ed 2 | 664.07 CHOF Food chemistry |
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