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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm49238297 |
| 003 |
OCoLC |
| 005 |
20150815135556.0 |
| 008 |
030820s2002 caua 000 0 eng d |
| 010 |
|
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|a 2001097268
|
| 035 |
|
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|a (Sirsi) i9780121190620
|
| 040 |
|
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|a DLC
|c DLC
|d UV#
|
| 015 |
|
|
|a GBA2-Y4211
|
| 020 |
|
|
|a 0121190625
|
| 042 |
|
|
|a pcc
|
| 050 |
|
4 |
|a TX531
|b B68
|3 2002
|
| 082 |
0 |
0 |
|a 664.07
|2 21
|
| 100 |
1 |
|
|a Bourne, Malcolm C.
|
| 245 |
1 |
0 |
|a Food texture and viscosity :
|b concept and measurement /
|c Malcolm C. Bourne.
|
| 250 |
|
|
|a 2nd ed.
|
| 260 |
|
|
|a San Diego :
|b Academic Press,
|c c2002.
|
| 300 |
|
|
|a xvii, 427 p. :
|b il. (algunas col.) ;
|c 26 cm.
|
| 490 |
0 |
0 |
|a Food science and technology international series
|
| 650 |
|
4 |
|a Alimentos texturizados.
|9 2579
|
| 650 |
|
4 |
|a Viscosidad.
|9 356152
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DBUV
|
| 596 |
|
|
|a 19
|
| 942 |
|
|
|c LIBRO
|6 _
|
| 999 |
|
|
|c 156324
|d 156324
|
