| 000 | 00708nam a2200253 a 4500 | ||
|---|---|---|---|
| 001 | 00394041 | ||
| 003 | PWmBRO | ||
| 008 | 831121s1982 nyua a o0011 eng l | ||
| 082 | 0 | 0 |
_a664 _b.07 |
| 090 | 0 | 0 | _b664.07/B775f |
| 100 | 1 | 0 | _aBourne, Malcolm C. |
| 245 | 1 | 0 |
_aFood texture and viscosity _bconcept and measurement _cby Malcolm C. Bourne |
| 260 | 0 | 0 |
_aNew York _bAcademic Press _cc1982 |
| 300 | 0 | 0 |
_axii, 325 p. _bill. _c24 cm. |
| 440 | 0 | 0 | _aFood science and technology |
| 500 | 0 | 0 | _aIncludes index |
| 595 | 0 | 0 | _a0121190609 |
| 650 | 0 | 0 | _aViscosity |
| 650 | 0 | 0 |
_aFood _xAnalysis |
| 650 | 0 | 0 | _aFood texture |
| 942 | _2ddc | ||
| 994 | _a001018217 84108 0001 | ||
| 999 |
_c19687 _d19687 |
||