The four principal quality factors in foods are the following.
An edition of Food Texture and Viscosity
(2002)
Food Texture and Viscosity
Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
2nd edition
by Malcolm Bourne
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Food, Food texture, Viscosity, AnalysisShowing 4 featured editions. View all 4 editions?
| Edition | Availability |
|---|---|
1
Food Texture and Viscosity: Concept and Measurement
2012, Elsevier Science & Technology Books
in English
032313923X 9780323139236
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2
Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
March 2002, Academic Press
in English
0121190625 9780121190620
|
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3
Food Texture and Viscosity: Concept and Measurement
2002, Elsevier Science & Technology Books
in English
0080491332 9780080491332
|
zzzz
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4
Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
March 2002, Academic Press
Hardcover
in English
- 2nd edition
0121190625 9780121190620
|
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"The four principal quality factors in foods are the following."
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| 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 |