000 | 00867cam-a2200301-a-4500 | ||
---|---|---|---|
001 | 000262830 | ||
005 | 20240105143013.0 | ||
008 | 020809s2002 caua r 001 0 eng d | ||
020 | _a0121190625 | ||
035 | _a274742 | ||
040 |
_aUIASF _bspa _cUIASF |
||
050 | 4 |
_aTX 531 _bB685.2002 |
|
100 | _aBourne, Malcolm C | ||
245 | 1 | 0 |
_aFood texture and viscosity : _bconcept and measurement / _cMalcolm C. Bourne. |
250 | _a2nd ed. | ||
260 |
_aSan Diego, Calif. : _bAcademic Press, _c2002 |
||
300 |
_axvii, 427 p. : _bil. ; _c25 cm. |
||
440 | 0 | _aFood science and technology | |
504 | _aIncluye referencias bibliográficas (p. [381]-413) e índice. | ||
650 | 0 |
_aAlimentos - _xTextura. |
|
650 | 0 | _aViscosidad. | |
650 | 0 |
_aAlimentos - _xAnálisis. |
|
905 | _a01 | ||
942 | 1 | _cNEWBFXC1 | |
999 |
_c235935 _d235935 |
||
980 |
_851 _gRonald RUIZ |