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Food texture and viscosity: concept and measurement

Publisher: San Diego Academic Press 2002Edition: 2nd ed.Description: xvii, 427 p.ISBN: 121190625.Subject(s): Food analysisDDC classification: 664.07

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Books in Stacks (S)	Technology Library General Section		664.07 BOU (Browse shelf)	Available	243862
Books in Reference (R)	Technology Library General Section	R	664.07 BOU (Browse shelf)	Available	243863
Books in Stacks (S)	Technology Library General Section		664.07 BOU (Browse shelf)	Available	243864
Books in Reference (R)	Technology Library General Section	R	664.07 BOU (Browse shelf)	Available	252641
Books in Stacks (S)	Technology Library General Section		664.07 BOU (Browse shelf)	Available	252642
Books in Stacks (S)	Technology Library General Section		664.07 BOU (Browse shelf)	Available	252643
Books in Stacks (S)	Technology Library General Section		664.07 BOU (Browse shelf)	Available	252644
Books in Stacks (S)	Technology Library General Section		664.07 BOU (Browse shelf)	Available	243861

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Previous	664.07 ANA Rheology of fluid an d semisolid foods: princliple s and applications	664.07 ANA Rheology of fluid an d semisolid foods: princliple s and applications	664.07 BOU Food texture and viscosity: concept and measurement	664.07 BOU Food texture and viscosity: concept and measurement	664.07 CRA Food plant sanitation: design, maintenance, and good manufacturing practices	664.07 FIE Culinary reactions: the everday chemistry of cooking	664.07 FOO Food analysis laboratory manual	Next

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