Food texture and rheology - Info and Reading Options
By Philip Sherman
"Food texture and rheology" was published by Academic Press in 1979 - London, it has 456 pages and the language of the book is English.
“Food texture and rheology” Metadata:
- Title: Food texture and rheology
- Author: Philip Sherman
- Language: English
- Number of Pages: 456
- Publisher: Academic Press
- Publish Date: 1979
- Publish Location: London
- Dewey Decimal Classification: 664
- Library of Congress Classification: TX546 .F66TP368
“Food texture and rheology” Subjects and Themes:
- Subjects: Food texture - Congresses - Rheology
Edition Specifications:
- Pagination: x, 456 p. :
Edition Identifiers:
- The Open Library ID: OL4729946M - OL22585329W
- Library of Congress Control Number (LCCN): 78018031
- ISBN-10: 0126399603
- All ISBNs: 0126399603
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