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Malcolm (Cornell University, Food Science and Technology, Geneva, New York, U.S.A.) Bourne

Malcolm (Cornell University, Food Science and Technology, Geneva, New York, U.S.A.) Bourne

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Food Texture and Viscosity18 % NR
Food Texture and Viscosity
By: Malcolm Bourne, Malcolm (Cornell University, Food Science and Technology, Geneva, New York, U.S.A.) Bourne
Publisher: Academic Press
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₹13,600
₹11,152
Binding:
Hardback
Release:
14 Mar 2002
Language:
English
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