Food texture and viscosity concept and measurement /

Shranjeno v:

Bibliografske podrobnosti
Glavni avtor:	Bourne, Malcolm C.
Korporativna značnica:	ebrary, Inc
Format:	Elektronski eKnjiga
Jezik:	angleščina
Izdano:	San Diego : Academic Press, c2002.
Izdaja:	2nd ed.
Serija:	Food science and technology international series.
Teme:	Food texture. Viscosity. Food > Analysis. Electronic books.
Online dostop:	An electronic book accessible through the World Wide Web; click to view
Oznake:	Označite Brez oznak, prvi označite!

MARC


LEADER	00000nam a22000004a 4500
001	0000093830
005	20171002054824.0
006	m u
007	cr cn\|\|\|\|\|\|\|\|\|
008	011015s2002 caua sb 001 0 eng
010			\|z 2001097268
020			\|z 0121190625
035			\|a (CaPaEBR)ebr10186461
035			\|a (OCoLC)154992348
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