01347nam 2200373 450 00001091620050718115400.00-12-119060-920020326d1982----km-y0itay0103----baengUSFood texture and viscosity: concept and measurementMalcolm C. BourneNew York [etc.]Academic Pressc1982XII, 325 p.ill.24 cm.Food science and technologya series of monographsAlimentiAnalisi664.07(20.ed.)Tecnologia alimentare. Prove, analisi, controlli di qualitàBourne,Malcolm C.17473ITUniversità della Basilicata - B.I.A.RICAunimarc000010916Food texture and viscosity: concept and measurement79311UNIBASMONAGRMONOGRAGRARIASTD0100120020326BAS011825TORRE2020020408BAS01102520050601BAS011754batch0120050718BAS01105020050718BAS01111020050718BAS01114020050718BAS011154BAS01BAS01BOOKBASA2Polo Tecnico-ScientificoDIDDidatticaPTS.s3.p14.323282A232822002032698Consultazione