00658nam a2200229Ia 4500001000900000003000500009005001700014008004100031010001100072040000900083082002000092100002000112245007700132250000600209260004000215300001100255400005500266500002200321650003000343650002800373650002700401dia_2485CHAP20230412110353.0220117s1982    xx            000 0 und d  a173008  cCHAP  a664.07 B6  2002  aBourne, Malcolm  aFood Texture and Viscosity Concept and Measurement /c by Malcolm Bourne  a2  aSan Diego :b Academic Press,c1982  a423 p.  aFOOD SCIENCE AND TECHNOLOGY, INTERNATIONAL SCIENCE  aI.217745 I.220935  a1.Alimentosxanálisis/   aEvaluación sensorial.  aTextura en alimentos/