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001402890 020__ $$z9781119430698
001402890 020__ $$a9781119430933 (e-book)
001402890 035__ $$a(MiAaPQ)EBC6001549
001402890 035__ $$a(Au-PeEL)EBL6001549
001402890 035__ $$a(OCoLC)1134853183
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001402890 050_4 $$aTX546$$b.T498 2020
001402890 0820_ $$a664.07$$223
001402890 24500 $$aTextural characteristics of world foods /$$cedited by Katsuyoshi Nishinari.
001402890 264_1 $$aHoboken, New Jersey ;$$aChichester, West Sussex, England :$$bWiley,$$c[2020]
001402890 264_4 $$c©2020
001402890 300__ $$a1 online resource (425 pages).
001402890 336__ $$atext$$btxt$$2rdacontent
001402890 337__ $$acomputer$$bc$$2rdamedia
001402890 338__ $$aonline resource$$bcr$$2rdacarrier
001402890 504__ $$aIncludes bibliographical references and index.
001402890 506__ $$aAccess limited to authorized users.
001402890 588__ $$aDescription based on print version record.
001402890 650_0 $$aFood texture.
001402890 655_0 $$aElectronic books
001402890 7001_ $$aNishinari, Katsuyoshi,$$eeditor.
001402890 77608 $$iPrint version:$$aNishinari, Katsuyoshi.$$tTextural characteristics of world foods.$$dHoboken, New Jersey ; Chichester, West Sussex, England : Wiley, c2020 $$z9781119430698
001402890 852__ $$bebk
001402890 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=6001549$$zOnline Access
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001402890 980__ $$aBIB
001402890 980__ $$aEBOOK
001402890 982__ $$aEbook
001402890 983__ $$aOnline