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| LEADER |
00930cam a2200277 7i4500 |
| 001 |
0000038676 |
| 005 |
20231123090000.0 |
| 008 |
231123t20022002nyua ### #00001eng## |
| 020 |
# |
# |
|a 0121190625
|
| 020 |
# |
# |
|a 9780121190620
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|e rda
|
| 090 |
0 |
0 |
|a TX 531
|b .B6 2002
|
| 100 |
1 |
# |
|a Bourne, Malcolm C.
|e author
|
| 245 |
1 |
0 |
|a Food texture and viscosity :
|b concept and measurement
|c Malcolm C. Bourne.
|
| 264 |
# |
1 |
|a San Diego:
|b Academic Press,
|c 2002
|
| 264 |
# |
4 |
|c ♭2002
|
| 300 |
# |
# |
|a xvii, 427 pages:
|b some colour illustrations;
|c 26 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 --
|x Analysis
|
| 650 |
0 |
0 |
|a Food texture
|
| 650 |
0 |
0 |
|a Viscosity
|
| 999 |
|
|
|a 1100027181
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
