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001363983 001__ 1363983
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001363983 007__ cr\cn\nnnunnun
001363983 008__ 170331s1997\\\\ne\a\\\\ob\\\\001\0\eng\d
001363983 020__ $$z9781461359210
001363983 020__ $$a9781461521976 (e-book)
001363983 035__ $$a(MiAaPQ)EBC3079999
001363983 035__ $$a(Au-PeEL)EBL3079999
001363983 035__ $$a(CaPaEBR)ebr10930877
001363983 035__ $$a(OCoLC)935295843
001363983 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
001363983 050_4 $$aTP453.C65$$bT45 1997
001363983 24500 $$aThickening and gelling agents for food /$$cedited by Alan Imeson, Technical Sales, FMC Corporation (UK) Ltd., Food Ingredients Division, Leicester.
001363983 250__ $$aSecond edition.
001363983 264_1 $$aDordrecht :$$bSpringer-Science+Business Media, B.V.,$$c1997.
001363983 300__ $$a1 online resource (334 pages) :$$billustrations
001363983 336__ $$atext$$2rdacontent
001363983 337__ $$acomputer$$2rdamedia
001363983 338__ $$aonline resource$$2rdacarrier
001363983 504__ $$aIncludes bibliographical references and index.
001363983 506__ $$aAccess limited to authorized users.
001363983 588__ $$aDescription based on online resource; title from PDF title page (ebrary, viewed March 31, 2017).
001363983 650_0 $$aGelation.
001363983 650_0 $$aColloids.
001363983 650_0 $$aFood additives.
001363983 650_0 $$aChemistry.
001363983 655_0 $$aElectronic books
001363983 7001_ $$aImeson, A.$$q(Alan),$$eeditor.
001363983 852__ $$bebk
001363983 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=3079999$$zOnline Access
001363983 909CO $$ooai:library.usi.edu:1363983$$pGLOBAL_SET
001363983 980__ $$aBIB
001363983 980__ $$aEBOOK
001363983 982__ $$aEbook
001363983 983__ $$aOnline