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786912

9780121190620

Food Texture and Viscosity Concept and Measurement

Food Texture and Viscosity Concept and Measurement
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Product details

  • ISBN-13: 9780121190620
  • ISBN: 0121190625
  • Edition: 2
  • Publication Date: 2002
  • Publisher: Elsevier Science & Technology Books

AUTHOR

Bourne, Malcolm

SUMMARY

Malcolm Bourne worked in the food industry for ten years before joining the Cornell University Faculty in 1962Bourne, Malcolm is the author of 'Food Texture and Viscosity Concept and Measurement', published 2002 under ISBN 9780121190620 and ISBN 0121190625.

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