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035   $a(CKB)4100000010010434
035   $a(MiAaPQ)EBC6001549
035   $a(PPN)270386564
035   $a(OCoLC)1135054658
035   $a(EXLCZ)994100000010010434
100   $a20200227d2020      uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aTextural characteristics of world foods /$fedited by Katsuyoshi Nishinari
210  1$aHoboken, New Jersey ;$aChichester, West Sussex, England :$cWiley,$d[2020]
210  4$dİ2020
215   $a1 online resource (425 pages)
311   $a1-119-43069-0 
320   $aIncludes bibliographical references and index.
606   $aFood texture
615  0$aFood texture.
676   $a664.07
702   $aNishinari$b Katsuyoshi
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910554821103321
996   $aTextural characteristics of world foods$92818698
997   $aUNINA