| 000 | 00613nam a22001937a 4500 | ||
|---|---|---|---|
| 001 | 26139 | ||
| 003 | BD-DhUET | ||
| 008 | 150518b xxu||||| |||| 00| 0 eng d | ||
| 040 |
_c0 _dBD-DhUET |
||
| 082 |
_a664 _bSCO/1953 |
||
| 100 | _aScottblair, G. W. | ||
| 245 |
_aFoodstuffs _btheir plasticity, fluidity and consistency |
||
| 250 | _a1st ed. | ||
| 260 |
_aNew York _bNorth-Holland Publishing _c1953 |
||
| 300 |
_axv, 264 p. _bill. _c24 cm. |
||
| 490 | _aDeformation and flow; monographs on the rheological behavior of natural and synthetic products | ||
| 650 | 0 | _aFood : Processing & Preservation | |
| 942 | _cEB | ||
| 999 |
_c26139 _d26139 |
||