Texture Measurements of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and Their Interrelationships
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Author:Kramer, A. and Szczesniak, A.S.
Language:English
Release year:1973
File size:22.48 MB
Number of page:186
Language:English
Release year:1973
File size:22.48 MB
Number of page:186
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Most books are stored in the elastic cloud where traffic is expensive. For this reason, we have a limit on daily download.
