| 000 | 00739nam a2200241zi 4500 | ||
|---|---|---|---|
| 005 | 20200318120232.0 | ||
| 008 | 970106c1982 xxu a 000 0 eng | ||
| 020 | _a0121190609 | ||
| 035 | _aMX001000400664 | ||
| 050 |
_aTX531 _bB68 |
||
| 100 | 0 |
_aBourne, Malcolm C., _eautor |
|
| 245 | 1 | 0 |
_aFood texture and viscosity : _bConcept and measurement / _cMalcolm c. bouroe |
| 264 | 1 |
_aNew York : _bAcademic, _cc1982 |
|
| 300 |
_a327 páginas : _bilustraciones |
||
| 490 | 0 | _aFood science and technology | |
| 650 | 0 | _aViscosidad | |
| 650 | 0 |
_aAlimentos _xAnálisis |
|
| 650 | 0 | _aAlimentos texturizados | |
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 999 |
_c847 _d847 |
||