Food texture and rheology /

Food texture and rheology /

Bibliographic Details
Corporate Author: International Union of Food Science and Technology
Other Authors: Sherman, Philip
Format: Book
Language:English
Published: London ; New York : Academic Press, 1979.
Subjects:
Food texture > Congresses.
Rheology > Congresses.

Evans: Library Stacks

Holdings details from Evans: Library Stacks
Call Number: TX546 .F66
 
Call Number Status Get It
TX546 .F66 Available