| 000 | 01037pam a22003254a 4500 | ||
|---|---|---|---|
| 005 | 20250914123401.0 | ||
| 008 | 020628s2001 xxua b 001 0 eng | ||
| 010 | _a00-068991 | ||
| 020 |
_a0834216345 _cRM554.76 |
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| 039 | 9 |
_a200208081108 _bjamil _y06-28-2002 _zzakir |
|
| 090 | _aTP370.5.H378 | ||
| 090 | _aTP370.5 | ||
| 100 | 1 |
_aHartel, Richard W., _d1951- |
|
| 245 | 1 | 0 |
_aCrystallization in foods / _cRichard W. Hartel |
| 260 |
_aGaithersburg, Maryland : _bAspen Publishers, _c2001 |
||
| 300 |
_ax, 325 p. : _bill. ; _c26 cm. |
||
| 490 | 1 | _aAspen food engineering series | |
| 504 | _aIncludes bibliographical references and index | ||
| 650 | 0 | _aFood | |
| 650 | 0 | _aCrystallization | |
| 650 | 0 | _aFood texture | |
| 830 | 0 | _aAspen food engineering series (Aspen publishers) | |
| 907 |
_a.b13040686 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP370.5.H378 |
||
| 914 | _avtls000316451 | ||
| 990 | _ajj | ||
| 991 | _aProgram Sains Makanan | ||
| 998 |
_at _b2002-02-06 _cm _da _feng _gxxu _y0 _z.b13040686 |
||
| 999 |
_c303940 _d303940 |
||