Rheology and texture of foodstuffs.

Saved in:

Bibliographic Details
Corporate Authors:	British Society of Rheology, Society of Chemical Industry (Great Britain). Food Group
Format:	Book
Language:	English
Published:	London : Society of Chemical Industry, 1968.
Series:	S.C.I. monograph ; no. 27.
Subjects:	Rheology > Congresses. Food texture > Congresses.

Norlin Library - Science Stacks

Holdings details from Norlin Library - Science Stacks
Call Number:	TX345 .R47
TX345 .R47	Available Place a Hold