| 000 | 01100cam a2200325 i 4500 | ||
|---|---|---|---|
| 001 | 20902700 | ||
| 005 | 20250919140741.0 | ||
| 006 | m |o d | | ||
| 007 | cr_||||||||||| | ||
| 008 | 190325s2020 nju ob 001 0 eng | ||
| 020 |
_z9781119430698 _q(hardback) _cRM797.36 |
||
| 040 |
_aDLC _beng _erda _cDLC _dDLC _dUKM _erda |
||
| 090 |
_aTX546 _b.T355 2020 9 |
||
| 245 | 0 | 0 |
_aTextural characteristics of world foods / _cedited by Katsuyoshi Nishinari. |
| 264 | 1 |
_aHoboken, NJ : _bWiley, _c2020. |
|
| 264 | 4 | _c©2020. | |
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aFood texture. | |
| 700 | 1 |
_aNishinari, Katsuyoshi, _eeditor. |
|
| 907 |
_a.b16809555 _b2020-07-29 _c2020-06-25 |
||
| 942 |
_c01 _n0 _kTX546 .T355 2020 9 |
||
| 949 | _o900156888 | ||
| 991 | _aProgram Sains Pemakanan, FSK, KKL | ||
| 990 | _amfh | ||
| 998 |
_ad _b _cm _da _feng _gnju _y0 _z.b16809555 |
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| 999 |
_c648374 _d648374 |
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