Food texture and viscosity : concept and measurement /
Guardado en:
| Autor Principal: | |
|---|---|
| Formato: | Libro |
| Idioma: | English |
| Publicado: |
New York :
Academic Press,
c1982.
|
| Series: | Food science and technology series
|
| Materias: | |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| LEADER | 00949pam a22003015a 4500 | ||
|---|---|---|---|
| 001 | EIQ.libpla003186 | ||
| 008 | 820331s1982####nyua#####b####001#0#eng#d | ||
| 005 | 20071102143913.0 | ||
| 245 | 1 | 0 | |a Food texture and viscosity : |b concept and measurement / |c by Malcolm C. Bourne. |
| 260 | |a New York : |b Academic Press, |c c1982. | ||
| 300 | |a xii, 325 p. : |b il., fotos ; |c 24 cm. | ||
| 490 | 0 | |a Food science and technology series | |
| 504 | |a Bibliografía: p. 303-319. | ||
| 500 | |a Incluye índice. | ||
| 020 | |a 0121190609 | ||
| 100 | 1 | |a Bourne, Malcolm C. | |
| 082 | 0 | 0 | |a 664/.07 |2 19 |
| 650 | 4 | |a Alimento |x Análisis. | |
| 650 | 4 | |a Alimento |x Viscosidad. | |
| 650 | 4 | |a Alimento |x Textura. | |
| 650 | 4 | |a Alimento |x Reology. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 4 | |a Food |x texture. | |
| 650 | 4 | |a Food |x Viscosity. | |
| 650 | 4 | |a Food |x Reology. | |
| 010 | |a 82006711 | ||
| 040 | |a DLC |c DLC |d AR-BbSID | ||
| 859 | |a AR-BbSID |b BIB. PLAPIQUI |h 664.07 |i B 66 |p 2434 | ||