Food texture and viscosity concept and measurement /
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| Autor Principal: | |
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| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | inglés |
| Publicado: |
San Diego :
Academic Press,
c2002.
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| Edición: | 2nd ed. |
| Series: | Food science and technology international series.
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| Subjects: | |
| Acceso en liña: | An electronic book accessible through the World Wide Web; click to view |
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