| 000 | 01205nam a2200325 i 4500 | ||
|---|---|---|---|
| 001 | vtls003276579 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226111728.0 | ||
| 008 | 181018t2015 enka b 001 0 eng d | ||
| 020 |
_a9781782423348 _qhardback |
||
| 039 | 9 |
_a201812131524 _bummi _y201810181641 _zmalathy |
|
| 040 | _erda | ||
| 082 | 0 | 4 |
_a664.07 _bMOD 2015 |
| 245 | 0 | 0 |
_aModifying food texture: _bvolume 2: sensory analysis, consumer requirements and preferences / _cJianshe Chen, Andrew Rosenthal. |
| 264 | 1 |
_aCambridge, UK : _bWoodhead Publishing, _c[2015] |
|
| 264 | 4 | _c©2015 | |
| 300 |
_axxvi, 277 pages : _billustrations ; _c24 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 490 | 1 | _aWoodhead Publishing series in Food Science, Technology and Nutrition: Number 284 | |
| 500 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aFood texture. | |
| 650 | 0 | _aFood -- Biotechnology. | |
| 650 | 0 | _aFood additives. | |
| 700 | 1 |
_aChen, Jianshe, _d1961- _eeditor _963166 |
|
| 700 | 1 | _aRosenthal, Andrew J. | |
| 830 | 0 | _aWoodhead Publishing series in Food Science, Technology and Nutrition: Number 284 | |
| 920 | _aSCAFS : 234418 | ||
| 999 | _c84962 | ||