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| LEADER |
00000cam a2200000Ia 4500 |
| 001 |
ocn828193807 |
| 003 |
OCoLC |
| 005 |
20150815145807.0 |
| 008 |
130215t20132014flua b 001 0 eng d |
| 010 |
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|a 2013006493
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| 035 |
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|a (Sirsi) i9781439827031
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| 040 |
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|a DLC
|b eng
|e rda
|c DLC
|d UV#
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| 020 |
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|a 9781439827031 (pasta dura)
|
| 020 |
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|a 1439827036 (pasta dura)
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| 050 |
|
4 |
|a TX531
|b V54 2013
|
| 082 |
0 |
0 |
|a 664/.07
|2 23
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| 100 |
1 |
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|a Vliet, Ton van.
|9 400359
|
| 245 |
1 |
0 |
|a Rheology and fracture mechanics of foods /
|c Ton van Vliet.
|
| 260 |
|
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|a Boca Raton :
|b CRC Press, Taylor & Francis Group,
|c 2013, 2014.
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| 300 |
|
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|a xviii, 345 páginas :
|b ilustraciones ;
|c 25 cm
|
| 500 |
|
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|a "A CRC title."
|
| 504 |
|
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|a Incluye bibliografías e índice.
|
| 650 |
|
4 |
|a Alimentos texturizados.
|9 2579
|
| 650 |
|
4 |
|a Composición de los alimentos.
|
| 650 |
|
4 |
|a Reología.
|9 357630
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
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|a DGBUV
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| 596 |
|
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|a 19
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| 942 |
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|c LIBRO
|6 _
|
| 999 |
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|c 271946
|d 271946
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