TY  - BOOK
AU  - Bourne,Malcolm C.
TI  - Food texture and viscosity: concept and measurement 
SN  - 0121190625
AV  - TX531 .B685 2002
U1  - 641.3 
PY  - 2002///
CY  - San Diego
PB  - Academic Press
KW  - Food texture
KW  - Viscosity
KW  - Food
KW  - Analysis
N1  - Includes bibliographical references (p. [381]-413) and index
UR  - http://www.loc.gov/catdir/description/els031/2001097268.html
UR  - http://www.loc.gov/catdir/toc/els031/2001097268.html
UR  - http://www.e-streams.com/es0606/es0606_2507.html
ER  -