Viscoelastic properties of foods / 
edited by M.A. Rao and J.F. Steffe. 
 - London :  Elsevier Applied Science,  1992. 
 - xii, 441 p. :  ill. ;  23 cm. 
 - Elsevier applied food science series .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>1851667490 
<br/><br/><label>Source: </label>B-21334 
<br/><br/><label>LCCN: </label>91044674  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Testing.<br/>Viscoelasticity.
<br/><br/><label>LC Class. No.: </label>TX535  / .V57 1992 
<br/><br/><label>Dewey Class. No.: </label>664/.07