An introduction to food rheology

An introduction to food rheology

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Bibliographic Details
Main Author: Muller, H. G. (Hans Gerdd1928-
Format: Unknown
Published: London Heinemann [1973
Subjects:
Rheology
Food > Testing
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:xi, 148 p. illus. 23 cm
Bibliography:Bibliography: p. [139]-143.
ISBN:0844800139

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