Food texture and viscosity concept and measurement /
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| Main Author: | |
|---|---|
| Corporate Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
San Diego :
Academic Press,
c2002.
|
| Edition: | 2nd ed. |
| Series: | Food science and technology international series.
|
| Subjects: | |
| Online Access: | An electronic book accessible through the World Wide Web; click to view |
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| 035 | |a (CaPaEBR)ebr10186461 | ||
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| 040 | |a CaPaEBR |c CaPaEBR | ||
| 050 | 1 | 4 | |a TX531 |b .B685 2002eb |
| 082 | 0 | 4 | |a 664/.117 |2 22 |
| 100 | 1 | |a Bourne, Malcolm C. | |
| 245 | 1 | 0 | |a Food texture and viscosity |h [electronic resource] : |b concept and measurement / |c Malcolm C. Bourne. |
| 250 | |a 2nd ed. | ||
| 260 | |a San Diego : |b Academic Press, |c c2002. | ||
| 300 | |a xvii, 427 p. : |b ill. (some col.). | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references (p. [381]-413) and index. | ||
| 533 | |a Electronic reproduction. |b Palo Alto, Calif. : |c ebrary, |d 2013. |n Available via World Wide Web. |n Access may be limited to ebrary affiliated libraries. | ||
| 650 | 0 | |a Food texture. | |
| 650 | 0 | |a Viscosity. | |
| 650 | 0 | |a Food |x Analysis. | |
| 655 | 7 | |a Electronic books. |2 local | |
| 710 | 2 | |a ebrary, Inc. | |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u http://site.ebrary.com/lib/daystar/Doc?id=10186461 |z An electronic book accessible through the World Wide Web; click to view |
| 908 | |a 170314 | ||
| 942 | 0 | 0 | |c EB |
| 999 | |c 82985 |d 82985 | ||