Rheology and texture of foodstuffs (S.C.I. monograph)

Rheology and texture of foodstuffs

(S.C.I. monograph)

Notes on use

Note (General)：: "Comprising papers, with discussions, read at a joint symposium, organised by the Food Group of the Society of Chemical Industry and the British Socie...

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Material Type: 図書
Title: Rheology and texture of foodstuffs
Series Title: S.C.I. monograph
Author Heading: Society of Chemical Industry (Great Britain). Food Group
British Society of Rheology
Publication, Distribution, etc.: London : Society of Chemical Industry
Publication Date: 1968
Publication Date (W3CDTF): 1968
Extent: iv, 282 p. : ill. ; 22 cm
Text Language Code: eng
LCC: TX345
Target Audience: 一般
Note (General): "Comprising papers, with discussions, read at a joint symposium, organised by the Food Group of the Society of Chemical Industry and the British Society of Rheology, held on 5th and 6th January, 1967, at the School of Pharmacy, University of London."
Includes bibliographies
Data Provider (Database): 農林水産関係試験研究機関 : 農林水産関係試験研究機関総合目録
http://opac.cc.affrc.go.jp/