Food Texture and Viscosity

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Food Texture and Viscosity

George F. Stewart, Bernard S. Schweigert, John Hawthorn, Malcolm Bourne

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Food Texture and ViscosityGeorge F. Stewart, Bernard S. Schweigert, John Hawthorn, Malcolm Bourne

George F. Stewart, Bernard S. Schweigert, John Hawthorn, Malcolm BournePublished 20122 title views

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Publisher	Elsevier Science & Technology Books
Pages	325
Search language	english
ISBN_13	978-0-323-13923-6 primary

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Image source: Open Library
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Image source: Open Library
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Food Texture and ViscosityMalcolm Bourne
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Malcolm Bourne | Elsevier Science & Technology Books | 2002