Food texture and viscosity ; concept and measurement

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Main Author: BOURNE, MALCOLM C.
Format: TEXT
Language:Asing
Published: Academic Press
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id instiperylib-1670
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spelling 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
institution Instiper Yogyakarta
collection Perpustakaan Yogyakarta
language Asing
topic Ilmu Terapan dan Teknologi
spellingShingle Ilmu Terapan dan Teknologi
BOURNE, MALCOLM C.
Food texture and viscosity ; concept and measurement
description
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
publishDate
isbn ISBN:0-12-119060-9
_version_ 1742488561768202240