Food Texture and Viscosity concept and Measurement /
by Bourne, Malcolm
Edition statement:2nd ed. Published by : Academic Press ; (New Yark :) Physical details: xiv, 427 p. : ill. ; 22 cm . ISBN:9780121190620.
Subject(s):
Food Science.
Year: 2002
Item type | Current location | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | University of Sargodha-Central Library | 664.07 BOF (Browse shelf) | Available | 61804 |
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664.07 BAT Taints and off-flavours in Food / | 664.07 BEF Food chemistry / | 664.07 BHA Heterotrophic Plate count and drinking-water safety : | 664.07 BOF Food Texture and Viscosity concept and Measurement / | 664.07 BOF Food Texture & Viscosity : | 664.07 CAC The Chemical Composition of Foods / | 664.07 CAG Guidelines for sensory Analysis in Quality Control / |
Includes Index.
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