| 000 | 01038cam a2200313 i 4500 | ||
|---|---|---|---|
| 001 | zz2003860780 | ||
| 003 | NUKAT | ||
| 005 | 20241231094751.0 | ||
| 008 | 030116s2002 xxua | |001 ||eng|c | ||
| 020 | _a0121190625 | ||
| 035 | _a(OCoLC)1413000714 | ||
| 040 |
_aKR 197/JMK _cKR 197/JMK _dKR 197/RA _dKR 197/MPs |
||
| 100 | 1 |
_aBourne, Malcolm C. _91576 |
|
| 245 | 1 | 0 |
_aFood texture and viscosity : _bconcept and measurement / _cMalcolm C. Bourne. |
| 250 | _a2nd ed. | ||
| 260 |
_aSan Diego : _bAcademic Press, _ccop. 2002. |
||
| 300 |
_aXVII, 427 s. : _bil. ; _c26 cm. |
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| 336 |
_aTekst _btxt _2rdacontent |
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| 337 |
_aBez urządzenia pośredniczącego _bn _2rdamedia |
||
| 338 |
_aWolumin _bnc _2rdacarrier |
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| 490 | 1 | _aFood Science and Technology : international series | |
| 504 | _aBibliogr. s. 381-413. | ||
| 504 | _aIndeks. | ||
| 650 | 7 |
_aŻywność _xtekstura. _2kaba _980825 |
|
| 650 | 7 |
_aŻywność _xlepkość. _2kaba _980795 |
|
| 830 | 0 |
_aFood Science and Technology _963269 |
|
| 920 | _a0-12-119062-5 | ||
| 942 |
_cBK _00 |
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| 999 |
_c8138 _d8138 |
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