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Last edited by LC Bot
June 13, 2012 | History

Food Texture and Viscosity 2 editions

Cover of: Food Texture and Viscosity by Malcolm Bourne

Excerpts

The four principal quality factors in foods are the following.
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2 editions First published in 2002

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Cover of: Food Texture and Viscosity
March 2002, Academic Press
Food Texture and Viscosity
Hardcover in English - 2nd edition
Cover of: Food Texture and Viscosity
March 2002, Academic Press
Food Texture and Viscosity
in English

History Created December 9, 2009 · 4 revisions Download catalog record: RDF / JSON

June 13, 2012 Edited by LC Bot import new book
April 28, 2010 Edited by Open Library Bot Linked existing covers to the work.
February 4, 2010 Edited by WorkBot add more information to works
December 9, 2009 Created by WorkBot add works page