Food texture and viscosity : concept and measurement / Malcolm C. Bourne.
Material type:
TextSeries: Food Science and TechnologyPublication details: San Diego : Academic Press, cop. 2002.Edition: 2nd edDescription: XVII, 427 s. : il. ; 26 cmContent type: - Tekst
- Bez urządzenia pośredniczącego
- Wolumin
- 0121190625
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Depozyt
|
Biblioteka Główna URK Magazyn Główny | 118724 III (Browse shelf(Opens below)) | 1 | Checked out | 29.01.2029 | 1000055598 |
Total holds: 0
Bibliogr. s. 381-413.
Indeks.