Foodstuffs, their Plasticity, Fluidity and Consistency
Edited By G. W. Scott Blair. (Deformation and Flow: Monographs on the Rheological Behaviour of Natural and Synthetic Products.) Pp. xv + 264 + 12 plates. (Amsterdam: North-Holland Publishing Co.; New York: Interscience Publishers, Inc., 1953.) 25 florins.
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CAFFYN, J. Rheology of Foodstuffs. Nature 173, 1110 (1954). https://doi.org/10.1038/1731110a0
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DOI: https://doi.org/10.1038/1731110a0