| Record ID | marc_uic/UIC_2022.mrc:65296194:1102 |
| Source | marc_uic |
| Download Link | /show-records/marc_uic/UIC_2022.mrc:65296194:1102?format=raw |
LEADER: 01102cam a2200373 a 4500
001 9941037812005897
005 20200413145510.0
008 840730s1984 enka b 00110 eng d
010 $agb 84000473
015 $aGB84-473
020 $a0853342482
035 $a10041636-01carli_network
035 $a(OCoLC)ocm11069615
035 $9ABT1504UI
035 $a(UICdb)410378
035 $a(EXLNZ-01CARLI_NETWORK)991106714479705816
040 $aUKM$cUKM$dIAY$dUICdb
049 $aIBYG [SCIENCE]$c1
050 1 $aTX531
082 0 $a664/.07$219
090 $aTX531$b.P73 1984
090 $aTX531$b.P73 1984$9LOCAL
100 10 $aPrentice, J. H.
245 10 $aMeasurements in the rheology of foodstuffs /$cJ.H. Prentice.
260 0 $aLondon ;$aNew York :$bElsevier Applied Science,$cc1984.
300 $aviii, 191 p. :$bill. ;$c23 cm.
504 $aBibliography: p. 184-185.
500 $aIncludes index.
650 0 $aFood texture$xMeasurement.
650 0 $aFood$xAnalysis.
650 0 $aRheology.
959 $a(UICdb)410378
959 $a(UICdb)410378$9LOCAL
976 $a38198000510337