| 000 | 00554nam a22002057a 4500 | ||
|---|---|---|---|
| 999 |
_c5618 _d5618 |
||
| 003 | OSt | ||
| 005 | 20180911110821.0 | ||
| 008 | 180911b xxu||||| |||| 00| 0 eng d | ||
| 020 | _a0-12-119060-9 | ||
| 040 | _aBC | ||
| 080 | _a664.07 BOU | ||
| 100 | _aBOURNE, Malcolm C. | ||
| 245 | _aFood texture and viscocity: Concept and measurement | ||
| 260 |
_aSan Diego _bAcademic Press _c1982 |
||
| 300 | _a325 p. | ||
| 650 | 0 |
_911342 _aTEXTURA DE ALIMENTOS |
|
| 650 | 0 |
_911343 _aVISCOSIDAD |
|
| 650 | 0 |
_99173 _aANALISIS DE ALIMENTOS |
|
| 942 |
_2udc _cBK |
||