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101 0 $aeng
102   $aUS
200 1 $aFood texture and viscosity: concept and measurement$fMalcolm C. Bourne
210   $aNew York [etc.]$cAcademic Press$dc1982
215   $aXII, 325 p.$cill.$d24 cm.
225 1 $aFood science and technology$ea series of monographs
606   $aAlimenti$xAnalisi
676   $a664.07$v(20.ed.)$9Tecnologia alimentare. Prove, analisi, controlli di qualitą
700  1$aBourne,$bMalcolm C.$017473
801  0$aIT$bUniversitą della Basilicata - B.I.A.$gRICA$2unimarc
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996   $aFood texture and viscosity: concept and measurement$979311
997   $aUNIBAS
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Z30 -1$lBAS01$LBAS01$mBOOK$1BASA2$APolo Tecnico-Scientifico$2DID$BDidattica$3PTS.s3.p14.3$623282$5A23282$820020326$f98$FConsultazione