Food texture and viscosity : concept and measurement /
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Indeterminado Inglés |
| Publicado: |
San Diego :
Academic Press,
c2002
|
| Edición: | 2a. ed. |
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 040 | |a armpuni |c armpuni | ||
| 041 | |a en | ||
| 080 | |a 664.002.64 | ||
| 100 | 1 | |a Bourne, Malcolm C. | |
| 245 | 1 | 0 | |a Food texture and viscosity : |b concept and measurement / |c Malcolm C. Bourne |
| 250 | |a 2a. ed. | ||
| 260 | |a San Diego : |b Academic Press, |c c2002 | ||
| 300 | |a 427 p.; |c 26 cm. | ||
| 500 | |a Compra AUSAL | ||
| 650 | 7 | |a ALIMENTOS |2 LEMB | |
| 650 | 7 | |a TEXTURA |2 LEMB | |
| 650 | 7 | |a VISCOSIDAD |2 LEMB | |
| 942 | |c LB |2 cdu | ||
| 945 | |a lf |d 2012-09-27 | ||
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