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01029cam a2200301 7i4500 |
| 001 |
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20231125090000.0 |
| 008 |
231125t19881988xxka ### #00001eng## |
| 020 |
# |
# |
|a 9780408029506
|
| 020 |
# |
# |
|a 0408029501
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|e rda
|
| 090 |
0 |
0 |
|a TX 531
|b .F66 1988
|
| 245 |
0 |
0 |
|a Food structure :
|b its creation and evaluation
|c edited by J.M.V. Blanshard, J.R. Mitchell.
|
| 264 |
# |
1 |
|a Boston:
|b Butterworths,
|c 1988
|
| 264 |
# |
4 |
|c ♭1988
|
| 300 |
# |
# |
|a ix, 504 pages:
|b illustrations;
|c 24 cm
|
| 336 |
# |
# |
|a text --
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated --
|2 rdamedia
|
| 338 |
# |
# |
|a volume --
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Perpustakaan Sultanah Nur Zahirah
|
| 650 |
0 |
0 |
|a Food processing
|
| 650 |
0 |
0 |
|a Fo --
|x Sensory evaluation
|
| 650 |
0 |
0 |
|a Food texture
|
| 700 |
1 |
# |
|a Blanshard, J. M. V.
|
| 700 |
1 |
# |
|a Mitchell, J. R.
|
| 999 |
|
|
|a 1100042505
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
| 999 |
|
|
|a 1000404427
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
