| 000 | 00610nam a2200193Ia 4500 | ||
|---|---|---|---|
| 005 | 20241120192848.0 | ||
| 008 | 241119s9999||||xx |||||||||||||| ||und|| | ||
| 020 | _a0-12-119062-5 | ||
| 041 | _aENG | ||
| 082 |
_a664.02 _bBOU |
||
| 100 | _aMalcolm Bourne | ||
| 245 | 0 | _aFood Texture and Viscosity : Concept and Measurement | |
| 250 | _a2nd Ed | ||
| 260 |
_aSan Diego _bAcademic Press _c2002 |
||
| 300 | _a427p | ||
| 504 | _aMalcolm Bourne: Food Texture and Viscosity : Concept and Measurement. (2nd Ed) San Diego. Academic Press, 2002. 0-12-119062-5--(664.02BOU) | ||
| 546 | _aENGLISH | ||
| 942 | _cBK | ||
| 999 |
_c45137 _d45137 |
||