APA (7th ed.) Citation

Bourne, M. (2002). Food Texture and Viscosity: Concept and Measurement (2nd ed.). Elsevier Science.

Chicago Style (17th ed.) Citation

Bourne, Malcolm. Food Texture and Viscosity: Concept and Measurement. 2nd ed. London: Elsevier Science, 2002.

MLA (9th ed.) Citation

Bourne, Malcolm. Food Texture and Viscosity: Concept and Measurement. 2nd ed. Elsevier Science, 2002.

Warning: These citations may not always be 100% accurate.