| 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 |
||