| 000 | 00593nam a22002057a 4500 | ||
|---|---|---|---|
| 008 | 230419b |||||||| |||| 00| 0 eng d | ||
| 020 | _a0-87055-197-3 | ||
| 040 |
_aNational Science Library _cNational Science Library |
||
| 080 |
_a664:532.135 _bL6 |
||
| 245 | _aRheology and texture in food quality | ||
| 260 |
_aWestport: _bThe AVI Publishing Company, Inc., _c1976 |
||
| 300 | _aix, 588p. | ||
| 650 | _aProduction | ||
| 653 | _aFood | ||
| 653 | _aVegetables | ||
| 700 | _aDeman, J M (Ed.) | ||
| 700 | _aVoisey, P W (Ed.) | ||
| 700 | _aRasper, V F (Ed.) | ||
| 942 |
_2udc _cREF |
||
| 999 |
_c21315 _d21315 |
||