Modifying food texture
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| Άλλοι συγγραφείς: | , |
|---|---|
| Μορφή: | Βιβλίο |
| Γλώσσα: | English |
| Δημοσίευση: |
Oxford :
Woodhead Publishing,
c 2015.
|
| Σειρά: | Woodhead Publishing in food science, technology and nutrition
|
| Θέματα: | |
| Ετικέτες: |
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MARC
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|---|---|---|---|
| 001 | 1/111262 | ||
| 008 | 160705s2015####uk | ||| |||| ||eng|| | ||
| 020 | |a 9781782423331 |q (τ. 1) |q (σκληρό εξώφυλλο) | ||
| 020 | |a 9781782423348 |q (τ. 2) |q (σκληρό εξώφυλλο) | ||
| 040 | |a GR-MyUa |b gre |c GR-MyUa |e AACR2 | ||
| 041 | 0 | |a eng | |
| 082 | 7 | |a 664.07 |2 (23) | |
| 245 | 1 | 0 | |a Modifying food texture / |c edited by Jianshe Chen, Andrew Rosenthal. |
| 260 | |a Oxford : |b Woodhead Publishing, |c c 2015. | ||
| 300 | |a 2 τ. : |b εικ., πίν., σχ. ; |c 23 εκ. | ||
| 490 | 1 | |a (Woodhead Publishing in food science, technology and nutrition ; |v 284) | |
| 504 | |a Περιλαμβάνει βιβλιογραφία και ευρετήριο. | ||
| 505 | 8 | |a Τ.1. Novel ingredients and processing techniques -- τ.2. Sensory analysis, consumer requirements and preferences. | |
| 650 | 0 | |a Food texture. | |
| 650 | 0 | |a Food |x Sensory analysis. | |
| 700 | 1 | |a Chen, Jianshe, |d 1961- |e edt | |
| 700 | 1 | |a Rosenthal, Gabriele, |e edt | |
| 830 | 0 | |a Woodhead Publishing in food science, technology and nutrition | |
| 852 | |a INST |b LEMNOS |e 20160705 |h 664.07 MOD |p 005600001759 |q 005600001759 |t BK |v τομ.1: |y 0 | ||
| 852 | |a INST |b LEMNOS |e 20160705 |h 664.07 MOD |p 005600001760 |q 005600001760 |t BK |v τομ.2: |y 0 | ||
| 853 | |a INST |b LEMNOS |h 664.07 MOD | ||