Food texture and viscosity : concept and measurement /

Food texture and viscosity : concept and measurement / / Malcolm C. Bourne.

Saved in:
Bibliographic Details
Superior document:Food science and technology international series
:
ProQuest (Firm)
Bourne, Malcolm C.
TeilnehmendeR:
ProQuest (Firm)
Year of Publication:2002
Edition:2nd ed.
Language:English
Series:Food science and technology international series.
Online Access:
Physical Description:xvii, 427 p. :; ill. (some col.).
Tags: Add Tag
No Tags, Be the first to tag this record!
id 500294600
ctrlnum (MiAaPQ)500294600
(Au-PeEL)EBL294600
(CaPaEBR)ebr10186461
(CaONFJC)MIL100498
(OCoLC)476059667
collection bib_alma
fullrecord <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01442nam a22003974a 4500</leader><controlfield tag="001">500294600</controlfield><controlfield tag="003">MiAaPQ</controlfield><controlfield tag="005">20200520144314.0</controlfield><controlfield tag="006">m o d | </controlfield><controlfield tag="007">cr cn|||||||||</controlfield><controlfield tag="008">011015s2002 caua sb 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="z"> 2001097268</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">0121190625</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(MiAaPQ)500294600</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(Au-PeEL)EBL294600</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CaPaEBR)ebr10186461</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CaONFJC)MIL100498</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)476059667</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">MiAaPQ</subfield><subfield code="c">MiAaPQ</subfield><subfield code="d">MiAaPQ</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">TX531</subfield><subfield code="b">.B685 2002</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">664/.117</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Bourne, Malcolm C.</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food texture and viscosity</subfield><subfield code="h">[electronic resource] :</subfield><subfield code="b">concept and measurement /</subfield><subfield code="c">Malcolm C. Bourne.</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">2nd ed.</subfield></datafield><datafield tag="260" ind1=" " ind2=" "><subfield code="a">San Diego :</subfield><subfield code="b">Academic Press,</subfield><subfield code="c">c2002.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">xvii, 427 p. :</subfield><subfield code="b">ill. (some col.).</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Food science and technology international series</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references (p. [381]-413) and index.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="a">Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food texture.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Viscosity.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Analysis.</subfield></datafield><datafield tag="655" ind1=" " ind2="4"><subfield code="a">Electronic books.</subfield></datafield><datafield tag="710" ind1="2" ind2=" "><subfield code="a">ProQuest (Firm)</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Food science and technology international series.</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=294600</subfield><subfield code="z">Click to View</subfield></datafield></record></collection>
record_format marc
spelling Bourne, Malcolm C.
Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.
2nd ed.
San Diego : Academic Press, c2002.
xvii, 427 p. : ill. (some col.).
Food science and technology international series
Includes bibliographical references (p. [381]-413) and index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Food texture.
Viscosity.
Food Analysis.
Electronic books.
ProQuest (Firm)
Food science and technology international series.
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=294600 Click to View
language English
format Electronic
eBook
author Bourne, Malcolm C.
spellingShingle Bourne, Malcolm C.
Food texture and viscosity concept and measurement /
Food science and technology international series
author_facet Bourne, Malcolm C.
ProQuest (Firm)
ProQuest (Firm)
author_variant m c b mc mcb
author2 ProQuest (Firm)
author2_role TeilnehmendeR
author_corporate ProQuest (Firm)
author_sort Bourne, Malcolm C.
title Food texture and viscosity concept and measurement /
title_sub concept and measurement /
title_full Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.
title_fullStr Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.
title_full_unstemmed Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.
title_auth Food texture and viscosity concept and measurement /
title_new Food texture and viscosity
title_sort food texture and viscosity concept and measurement /
series Food science and technology international series
series2 Food science and technology international series
publisher Academic Press,
publishDate 2002
physical xvii, 427 p. : ill. (some col.).
edition 2nd ed.
callnumber-first T - Technology
callnumber-subject TX - Home Economics
callnumber-label TX531
callnumber-sort TX 3531 B685 42002
genre Electronic books.
genre_facet Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=294600
illustrated Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664/.117
dewey-sort 3664 3117
dewey-raw 664/.117
dewey-search 664/.117
oclc_num 476059667
work_keys_str_mv AT bournemalcolmc foodtextureandviscosityconceptandmeasurement
AT proquestfirm foodtextureandviscosityconceptandmeasurement
status_str n
ids_txt_mv (MiAaPQ)500294600
(Au-PeEL)EBL294600
(CaPaEBR)ebr10186461
(CaONFJC)MIL100498
(OCoLC)476059667
hierarchy_parent_title Food science and technology international series
is_hierarchy_title Food texture and viscosity concept and measurement /
container_title Food science and technology international series
author2_original_writing_str_mv noLinkedField
_version_ 1792330677541142528

Similar Items