BOURNE, Malcolm C. <br/><br/>
Food texture and viscocity: Concept and measurement 

 - San Diego  Academic Press  1982 
 - 325 p. 
<br/><br/><label>ISBN: </label>0-12-119060-9 
<br/><br/><label>Subjects--Topical Terms: </label><br/>TEXTURA DE ALIMENTOS<br/>VISCOSIDAD<br/>ANALISIS DE ALIMENTOS
<br/><br/><label>Universal Decimal Class. No.: </label>664.07 BOU