Food Texture and Viscosity: Concept and Measurement (Food Science and Technology International Series)

著者 : Malcolm C. Bourne
メディア : ハードカバー
DeweyDecimalNumber : 664.117
EAN : 9780121190620
Edition : 2 Sub
ISBN : 0121190625
レーベル : Academic Pr
メーカー : Academic Pr
頁数 : 445
分類 : Book
発売日 : 2002-03
出版 : Academic Pr
スタジオ : Academic Pr

ASIN : 0121190625

Subjects > Medicine > General AAS

Subjects > Medicine > General

Subjects > Medicine > Special Topics > Nutrition

Subjects > Professional & Technical > Engineering > Industrial, Manufacturing & Operational Systems > General AAS

Subjects > Professional & Technical > Engineering > Industrial, Manufacturing & Operational Systems > General

Subjects > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences > General AAS

Subjects > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences > Engineering

Subjects > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences > General

Subjects > Professional & Technical > Medical > Basic Sciences > Nutrition

Subjects > Science > Medicine > General AAS

Subjects > Science > Medicine > General

Subjects > Science > Medicine > Special Topics > Nutrition

Subjects > Science > Biological Sciences > Biology > Microbiology

Subjects > Science > Agricultural Sciences > Food Science

Subjects > Cooking, Food & Wine > Canning & Preserving

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