Food Texture and Viscosity : Concept and Measurement /
Sparad:
| Huvudupphov: | |
|---|---|
| Materialtyp: | Bok |
| Språk: | engelska |
| Utgiven: |
San Diego, EUA :
Academic Press,
2002, c2002
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| Upplaga: | 2a edición |
| Serie: | (Food Science and Technology International Series)
|
| Ämnen: | |
| Taggar: |
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MARC
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| 001 | 000190372 | ||
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| 020 | |a 0-12-119062-5 | ||
| 037 | |a Acervo ITESO - Biblioteca | ||
| 041 | |a ING | ||
| 082 | |a 664. 07 |b BOU | ||
| 100 | |a Bourne, Malcolm C. |e (autor) | ||
| 245 | 1 | 0 | |a Food Texture and Viscosity : |b Concept and Measurement / |c M.C. Bourne. |
| 250 | |a 2a edición | ||
| 264 | 4 | |a San Diego, EUA : |b Academic Press, |c 2002, c2002 | |
| 300 | |a XVII, 427 p. | ||
| 336 | |a texto |b txt |2 rdacontenido | ||
| 337 | |a sin mediación |b n |2 rdamedio | ||
| 338 | |a volumen |b nc |2 rdasoporte | ||
| 440 | 1 | |a (Food Science and Technology International Series) | |
| 649 | |a XX | ||
| 650 | |a Alimentos y Bebidas - |x Textura - |x Tema Principal | ||
| 650 | |a Viscosidad | ||
| 650 | |a Química de Alimentos | ||
| 650 | |a Tecnología de Alimentos | ||
| 910 | |a Fondo General | ||
| 920 | |a Impresos - Libros | ||
| 930 | |a Colección General | ||
| 905 | |a 101 | ||
| 901 | |a 0500133528 |b IT1 |c ACC |u 20250521 | ||
| 902 | |a https://opac.biblio.iteso.mx/vufind/Record/000190372 | ||