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000842384 020__ $$z9780231180764
000842384 020__ $$a9780231543248$$q(electronic book)
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000842384 035__ $$a(Au-PeEL)EBL4775025
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000842384 035__ $$a(OCoLC)953617968
000842384 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
000842384 050_4 $$aTX546$$b.M687 2017
000842384 0820_ $$a664/.072$$223
000842384 1001_ $$aMouritsen, Ole G.,$$eauthor.
000842384 24510 $$aMouthfeel :$$bhow texture makes taste /$$cOle G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen.
000842384 264_1 $$aNew York :$$bColumbia University Press,$$c2017.
000842384 264_4 $$c©2017
000842384 300__ $$a1 online resource (372 pages) :$$bcolor illustrations, photographs
000842384 336__ $$atext$$2rdacontent
000842384 337__ $$acomputer$$2rdamedia
000842384 338__ $$aonline resource$$2rdacarrier
000842384 504__ $$aIncludes bibliographical references and index.
000842384 506__ $$aAccess limited to authorized users.
000842384 588__ $$aDescription based on print version record.
000842384 650_0 $$aFood texture.
000842384 650_0 $$aTaste.
000842384 650_0 $$aFood$$xSensory evaluation.
000842384 650_0 $$aFood preferences.
000842384 650_0 $$aCooking.
000842384 7001_ $$aStyrbæk, Klavs,$$eeditor.
000842384 77608 $$iPrint version:$$aMouritsen, Ole G.$$tMouthfeel : how texture makes taste.$$dNew York : Columbia University Press, c2017 $$z9780231180764 $$w2016032426
000842384 852__ $$bebk
000842384 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=4775025$$zOnline Access
000842384 909CO $$ooai:library.usi.edu:842384$$pGLOBAL_SET
000842384 980__ $$aEBOOK
000842384 980__ $$aBIB
000842384 982__ $$aEbook
000842384 983__ $$aOnline