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BOOK SUMMARY :

Drawing together literature from a variety of fields food texture and viscosity second edition includes a brief history of this area and its basic principlesit reviews how texture and viscosity are measured including the physical interactions between the human body and food objective methods of texture measurements the latest advances in texture measuring instruments various types of food texture and viscosity second edition concept and measurement food science and technology malcolm bourne published by academic press 2002 03 28 2002food texture and viscosity second edition concept and measurement food science and technology hardcover 2002 by malcolm bourne keywords food texture and viscosity second edition concept and measurement food science and technology hardcover 2002 by malcolm bourne pdf free download book books sfood texture and viscosity second edition concept and measurement food science and technology by malcolm bourne 14900 416 pages publication march 28 2002 publisher academic press 2 edition march 28 2002 edition 2food texture and viscosity second edition concept and measurement food science and technology by malcolm bourne academic press 2002 03 28 hardcover good

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