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| LEADER |
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| 001 |
SBUV010159 |
| 006 |
a 000 0 |
| 008 |
991106s1982 cau b 000 0 eng d |
| 020 |
|
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|a 0121190609
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| 035 |
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|a (Sirsi) i9780121190606
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| 035 |
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|a (Sirsi) SBUV010159
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| 040 |
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|a DLC
|d UV#
|
| 050 |
|
4 |
|a TX531
|b B68
|
| 082 |
|
4 |
|a 664/.07
|
| 100 |
1 |
|
|a Bourne, Malcolm C.
|
| 245 |
1 |
0 |
|a Food texture and viscosity
|b : concept and measurement
|c / Malcolm C. Bourne.
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| 260 |
|
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|a San Diego, Calif.
|a ; London
|b : Academic Press,
|c c1982.
|
| 300 |
|
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|a xii, 325 p.
|b : il.
|c ; 24 cm.
|
| 490 |
0 |
0 |
|a Food science and technology
|
| 504 |
|
|
|a Bibliografía: p. 303-319.
|
| 650 |
|
4 |
|a Alimentos texturizados.
|9 2579
|
| 650 |
|
4 |
|a Viscosidad.
|9 356152
|
| 650 |
|
4 |
|a Alimentos
|x Análisis.
|
| 902 |
|
|
|a DBUV
|
| 596 |
|
|
|a 2 19
|
| 942 |
|
|
|c LIBRO
|6 _
|
| 999 |
|
|
|c 10682
|d 10682
|
