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20151007073540.0 |
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791220s1979 enka b 10100 eng |
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|a 0126399603
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|a (OCoLC)05236106
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|9 AAE9921AM
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|a DLC
|c DLC
|d TXA
|d UtOrBLW
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|a TXAM
|c [1192038]
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|a TX546
|b .F66
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|a 664
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| 245 |
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|a Food texture and rheology /
|c edited by P. Sherman.
|
| 264 |
|
1 |
|a London ;
|a New York :
|b Academic Press,
|c 1979.
|
| 300 |
|
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|a x, 456 pages :
|b illustrations ;
|c 24 cm.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
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|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
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|a volume
|b nc
|2 rdacarrier
|
| 500 |
|
|
|a "Proceedings of a symposium held under the auspices of the International Union of Food Science and Technology at Queen Elizabeth College (University of London) December 19-22, 1977."
|
| 504 |
|
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|a Includes bibliographies and index.
|
| 650 |
|
0 |
|a Food texture
|x Congresses.
|
| 650 |
|
0 |
|a Rheology
|v Congresses.
|
| 700 |
1 |
|
|a Sherman, Philip.
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| 710 |
2 |
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|a International Union of Food Science and Technology.
|
| 999 |
|
|
|a MARS
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| 999 |
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| 952 |
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|p normal
|a Texas A&M University
|b College Station
|c Sterling C. Evans Library
|d Evans: Library Stacks
|t 0
|e TX546 .F66
|h Library of Congress classification
|i unmediated -- volume
|m A14824913638
|
| 998 |
f |
f |
|a TX546 .F66
|t 0
|l Evans: Library Stacks
|