| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:227285886:1039 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:227285886:1039?format=raw |
LEADER: 01039cam a22003137a 4500
001 2004304921
003 DLC
005 20060728205543.0
008 041221m20039999enka b 001 0 eng d
010 $a 2004304921
040 $aEQO$cEQO$dOSU$dOCLCQ$dDLC
020 $a185573673X (hc)
020 $a1855737086 (e-book)
020 $a0849317606 (CRC)
035 $a(OCoLC)ocm52866441
042 $alccopycat
050 00 $aTX531$b.T435 2003
082 00 $a664/.07$222
245 00 $aTexture in food /$cedited by Brian M. McKenna.
260 $aCambridge, England :$bWoodhead Pub. ;$aBoca Raton :$bCRC Press,$c2003-
300 $av. <1> :$bill. ;$c24 cm.
440 0 $aWoodhead Publishing in food science and technology
500 $a"AVEBE"--V. 1, t.p.
504 $aIncludes bibliographical references and index.
505 1 $av. 1. Semi-solid foods --
650 0 $aFood texture.
650 0 $aFood$xAnalysis.
700 1 $aMcKenna, B. M.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0646/2004304921-d.html