| 000 | 00654nam a2200205Ia 4500 | ||
|---|---|---|---|
| 001 | 83734 | ||
| 008 | 180817s9999||||xx |||||||||||||| ||eng|| | ||
| 020 | _a121190625 | ||
| 040 |
_aTULIB _cTULIB |
||
| 041 | _aeng | ||
| 082 | _a664.117 BOU | ||
| 100 | _aBourne, Malcolm C. | ||
| 245 | 0 |
_aFood texture and viscosity: concept and measurement / _cBourne, Malcolm C. |
|
| 250 | _a2nd ed | ||
| 260 |
_aNew York : _bAcademic press, _c2002. |
||
| 300 | _axvii, 427p.; 24cm. | ||
| 490 | _aFood science and technology international series | ||
| 504 | _aIncludes bibliographical references | ||
| 942 | _cBK | ||
| 999 |
_c45841 _d45841 |
||