TY  - BOOK
AU  - Bourne, Malcolm
TI  - Food Texture and Viscosity Concept and Measurement
U1  - 664.07 B6  2002 
PY  - 1982///
CY  - San Diego
PB  -  Academic Press
KW  - 1.Alimentos
KW  - análisis/
KW  - Evaluación sensorial
KW  - Textura en alimentos/
N1  - I.217745 I.220935
ER  -