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020 _a9781118851579
_q(electronic bk.)
020 _a1118851579
_q(electronic bk.)
020 _a9781118851593
_q(electronic bk.)
020 _a1118851595
_q(electronic bk.)
020 _z9781118851616
020 _z1118851617
020 _z9781118851609 (epub)
035 _a(OCoLC)962305398
_z(OCoLC)967320623
_z(OCoLC)967718183
035 _a(OCoLC)ocn962305398
039 9 _a201905131341
_bmurni
_y12-19-2018
_zhafiz
040 _aNST
_beng
_erda
_epn
_cNST
_dIDEBK
_dDG1
_dYDX
049 _aMAIN
050 4 _aTX541
_b.N858 2017eb
072 7 _aTEC
_x012000
_2bisacsh
082 0 4 _a664/.07
_223
100 1 _aNussinovitch, A.
245 1 0 _aAdhesion in foods :
_bfundamental principles and applications /
_cby Amos Nussinovitch.
264 1 _aChichester, West Sussex, UK ;
_aHoboken, NJ, USA :
_bJohn Wiley & Sons Inc.,
_c2017.
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 _aAdhesion -- Adhesion Mechanisms and Measurements -- Stickiness of Foods and Its Relation to Technological Processes -- Perception of Stickiness -- Hydrocolloids as Adhesive Agents in Foods -- Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods -- Electrostatic Adhesion in Foods -- Multilayered Adhered Food Products -- Adhesion of Substances to Food Packages and Cookware.
588 0 _aPrint version record.
650 0 _aFood
_xAnalysis.
650 0 _aAdhesion.
655 4 _aElectronic books.
773 0 _tWiley e-books
776 0 8 _iPrint version:
_aNussinovitch, A.
_tAdhesion in foods.
_dChichester, West Sussex, UK ; Hoboken, NJ, USA : John Wiley & Sons Inc., 2017
_z9781118851616
_w(DLC) 2016035744
_w(OCoLC)955779143
856 4 0 _uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=https://doi.org/10.1002/9781118851579
_zWiley Online Library
907 _a.b16668054
_b2022-10-26
_c2019-11-12
942 _n0
914 _avtls003642125
998 _ae
_b2018-06-12
_cm
_dz
_feng
_genk
_y0
_z.b16668054
999 _c634941
_d634941