| 000 | 00991nam a2200313 a 4500 | ||
|---|---|---|---|
| 005 | 20250930094718.0 | ||
| 008 | 981208s1982 nyua 001 0 eng | ||
| 010 | _a82-6711 | ||
| 020 | _a0121190609 | ||
| 039 | 9 |
_a201101131556 _bfati _c200011071658 _dlailawati _y08-18-1999 _zload |
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| 090 | _aTX531.B685 | ||
| 090 |
_aTX531 _b.B685 |
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| 100 | 1 |
_aBourne, Malcolm C. _935294 |
|
| 245 | 1 | 0 |
_aFood texture and viscosity : _bconcept and measurement / _cby Malcolm C. Bourne |
| 260 |
_aNew York : _bAcademic Press, _c1982 |
||
| 300 |
_axii, 325 p. : _bill. ; _c24 cm. |
||
| 440 | 0 | _aFood science and technology | |
| 500 | _aIncludes index | ||
| 504 | _aBibliography : p. 303-319 | ||
| 650 | 0 | _aFood texture | |
| 650 | 0 | _aViscosity | |
| 650 | 0 |
_aFood _xAnalysis |
|
| 907 |
_a.b10795327 _b2021-05-28 _c2019-11-12 |
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| 942 |
_c01 _n0 _kTX531.B685 |
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| 914 | _avtls000082635 | ||
| 991 | _aFakulti Sains Hayat | ||
| 998 |
_at _b1999-05-08 _cm _da _feng _gnyu _y0 _z.b10795327 |
||
| 999 |
_c81397 _d81397 |
||