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Food Texture and Viscosity : Concept and Measurement / Malcolm C. Bourne

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    TX531
    .B685 2002
     
    578878 (Shelf),BOK
    Bourne, Malcolm C.

         Food Texture and Viscosity : Concept and Measurement.

         xvii, 427 pages : illustrations (some colour) ; 26 cm Food science and technology international series.

         ISBN 0121190625.
         
         1. Food - Analysis 2. Viscosity 3. Food texture.I. Title II. Series
         Library : UiTM Shah Alam; UITM Sarawak; UiTM Negeri Sembilan
    Accn No.Item StatusAdd IdLocationSMDItem Category
    578878ShelfPERPUSTAKAAN KEJURUTERAAN TAR(P3)BOOKRAK TERBUKA (OPEN SHELVES)

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