APA (7th ed.) Citation

Bourne, M. C. (1982). Food texture and viscosity: Concept and measurement. Academic Press.

Chicago Style (17th ed.) Citation

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. New York: Academic Press, 1982.

MLA (9th ed.) Citation

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement. Academic Press, 1982.

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