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Food texture and viscosity concept and measurement

By: Material type: TextTextLanguage: English Language Publication details: San Diego Academic Press 2002Edition: 2nd edDescription: xvii, 427 p. Colour illustration 26 cmISBN:
  • 0121190625
Subject(s): DDC classification:
  • 664.07 BOU
Item type: Lending Books
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Holdings
Item type Current library Collection Call number Status Notes Date due Barcode Item holds
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07BOU (Browse shelf(Opens below)) Available $ 164.76 139579
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07BOU (Browse shelf(Opens below)) Available $ 164.76 139580
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07BOU (Browse shelf(Opens below)) Available $ 164.76 139581
Lending Books Lending Books Technology Library Lending Section Lending Collection 664.07BOU (Browse shelf(Opens below)) Available $ 164.76 139582
Sheduled Reference Sheduled Reference Technology Library Reference Section Reference Collection 664.07BOU (Browse shelf(Opens below)) Available $ 164.76 139583
Total holds: 0
Browsing Technology Library shelves, Shelving location: Lending Section, Collection: Lending Collection Close shelf browser (Hides shelf browser)
664.072STO Sensory evaluation practices 664.07BOU Food texture and viscosity 664.07BOU Food texture and viscosity 664.07BOU Food texture and viscosity 664.07BOU Food texture and viscosity 664.07FOO Food analysis 664.07FOO Food analysis

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