✦ LIBER ✦
The relationship between chewing activity and food bolus properties obtained from different meat textures
✍ Scribed by Laurence Mioche; Pierre Bourdiol; Sandra Monier; Jean-François Martin
- Book ID
- 117640912
- Publisher
- Elsevier Science
- Year
- 2002
- Tongue
- English
- Weight
- 267 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0950-3293
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