| 000 | 00581nam a2200181Ia 4500 | ||
|---|---|---|---|
| 005 | 20241120172013.0 | ||
| 008 | 241119s9999||||xx |||||||||||||| ||und|| | ||
| 020 | _a0-12-119060-9 | ||
| 041 | _aENG | ||
| 082 |
_a664.07 _bBOU |
||
| 100 | _aMalcolm C. Bourne | ||
| 245 | 0 | _aFood Texture and Viscosity : Concept and Measurement | |
| 260 |
_aNew York _bAcademic Press _c1982 |
||
| 300 | _a325p | ||
| 504 | _aMalcolm C. Bourne: Food Texture and Viscosity : Concept and Measurement. New York. Academic Press, 1982. 0-12-119060-9--(664.07BOU) | ||
| 546 | _aENGLISH | ||
| 942 | _cBK | ||
| 999 |
_c22129 _d22129 |
||