000			00345nam a2200133Ia 4500
005			20260224040904.0
008			260224s9999||||xx |||||||||||||| ||und||
082			_a641 BOU
100			_aBourne, M.C.
245		0	_aFood texture and viscosity: concept and measurement
260			_aSan Diego : Academic Press _c2002
300			_a427
942			_cBK
999			_c2205 _d2205