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000448094 010__ $$z  2001097268
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000448094 05014 $$aTX531$$b.B685 2002eb
000448094 08204 $$a664/.117$$222
000448094 1001_ $$aBourne, Malcolm C.
000448094 24510 $$aFood texture and viscosity$$h[electronic resource] :$$bconcept and measurement /$$cMalcolm C. Bourne.
000448094 250__ $$a2nd ed.
000448094 260__ $$aSan Diego :$$bAcademic Press,$$cc2002.
000448094 300__ $$axvii, 427 p. :$$bill. (some col.) ;$$c26 cm.
000448094 4901_ $$aFood science and technology international series
000448094 504__ $$aIncludes bibliographical references (p. [381]-413) and index.
000448094 506__ $$aAccess limited to authorized users.
000448094 650_0 $$aFood texture.
000448094 650_0 $$aViscosity.
000448094 650_0 $$aFood$$xAnalysis.
000448094 655_7 $$aElectronic books.$$2lcsh
000448094 830_0 $$aFood science and technology international series.
000448094 852__ $$bebk
000448094 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10186461$$zOnline Access
000448094 909CO $$ooai:library.usi.edu:448094$$pGLOBAL_SET
000448094 980__ $$aEBOOK
000448094 980__ $$aBIB
000448094 982__ $$aEbook
000448094 983__ $$aOnline