| 000 | 00465nam a2200181Ia 4500 | ||
|---|---|---|---|
| 008 | 180424s9999 xx 000 0 und d | ||
| 020 | _a121190609 | ||
| 084 | _a664.07 B2 | ||
| 100 | _a"Bourne, Mallolm C" | ||
| 245 | 0 | _aFood Texture and Viscosity Concept and Management | |
| 250 | _a\\198200ENGGPSX | ||
| 260 | _aAcademic Press | ||
| 260 | _b1982 | ||
| 260 | _cNew York | ||
| 300 | _axii+325 p | ||
| 500 | _aincludes index and biblioraphy | ||
| 942 | _cBK | ||
| 999 |
_c47504 _d47504 |
||