Food Texture and Viscosity
Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
2nd edition
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Word Count
111,250 words, Guess
Page Count
445 pages
Physical Format
Hardcover
Identifiers
- ISBN-100121190625
- ISBN-139780121190620
- LibraryThing7099739
- Goodreads1982199
- Open LibraryOL9280484M
First Sentence
The four principal quality factors in foods are the following.
Subjects
Other Editions
- Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
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