TY  - BOOK
AU  - Bourne,Malcolm C.
ED  - ebrary, Inc.
TI  - Food texture and viscosity: concept and measurement 
T2  - Food science and technology international series
AV  - TX531 .B685 2002eb
U1  - 664/.117 22
PY  - 2002///
CY  - San Diego
PB  - Academic Press
KW  - Food texture
KW  - Viscosity
KW  - Food
KW  - Analysis
KW  - Electronic books
KW  - local
N1  - Includes bibliographical references (p. [381]-413) and index; Electronic reproduction; Palo Alto, Calif.; ebrary; 2013; Available via World Wide Web; Access may be limited to ebrary affiliated libraries
UR  - http://site.ebrary.com/lib/rucke/Doc?id=10186461
ER  -