Food texture and viscosity ; concept and measurement
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instiperylib-16702016-08-08 00:00:00Perpustakaan Instiper YogyakartaFood texture and viscosity ; concept and measurement BOURNE, MALCOLM C.Ilmu Terapan dan TeknologiAcademic PressTEXTISBN:0-12-119060-9Asing |
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Instiper Yogyakarta |
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Perpustakaan Yogyakarta |
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Asing |
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Ilmu Terapan dan Teknologi |
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Ilmu Terapan dan Teknologi BOURNE, MALCOLM C. Food texture and viscosity ; concept and measurement |
description |
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format |
TEXT |
author |
BOURNE, MALCOLM C. |
author_facet |
BOURNE, MALCOLM C. |
author_sort |
BOURNE, MALCOLM C. |
title |
Food texture and viscosity ; concept and measurement |
title_short |
Food texture and viscosity ; concept and measurement |
title_full |
Food texture and viscosity ; concept and measurement |
title_fullStr |
Food texture and viscosity ; concept and measurement |
title_full_unstemmed |
Food texture and viscosity ; concept and measurement |
title_sort |
food texture and viscosity ; concept and measurement |
publisher |
Academic Press |
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isbn |
ISBN:0-12-119060-9 |
_version_ |
1742488561768202240 |