Food texture and viscosity: concept and measurement
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York (u.a.)
Acad. Pr.
1982
|
| Schriftenreihe: | Food science and technology.
|
| Schlagworte: | |
| Beschreibung: | XII, 325 S. Ill., graph. Darst. |
| ISBN: | 0121190609 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV002097136 | ||
| 003 | DE-604 | ||
| 005 | 20020722 | ||
| 007 | t | ||
| 008 | 890928s1982 ad|| |||| 00||| eng d | ||
| 020 | |a 0121190609 |9 0-12-119060-9 | ||
| 035 | |a (OCoLC)8389568 | ||
| 035 | |a (DE-599)BVBBV002097136 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
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| 084 | |a CHE 503f |2 stub | ||
| 100 | 1 | |a Bourne, Malcolm C. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food texture and viscosity |b concept and measurement |
| 264 | 1 | |a New York (u.a.) |b Acad. Pr. |c 1982 | |
| 300 | |a XII, 325 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology. | |
| 650 | 4 | |a Aliments - Analyse | |
| 650 | 4 | |a Aliments - Texture | |
| 650 | 4 | |a Viscosité | |
| 650 | 4 | |a Food Analysis | |
| 650 | 4 | |a Food texture | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food-Processing Industry | |
| 650 | 4 | |a Viscosity | |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Viskosität |0 (DE-588)4063625-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Textur |0 (DE-588)4059665-5 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Viskosität |0 (DE-588)4063625-2 |D s |
| 689 | 0 | 2 | |a Textur |0 (DE-588)4059665-5 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 1 | 1 | |a Textur |0 (DE-588)4059665-5 |D s |
| 689 | 1 | |5 DE-604 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-001374576 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
| _version_ | 1804116550175686656 |
|---|---|
| any_adam_object | |
| author | Bourne, Malcolm C. |
| author_facet | Bourne, Malcolm C. |
| author_role | aut |
| author_sort | Bourne, Malcolm C. |
| author_variant | m c b mc mcb |
| building | Verbundindex |
| bvnumber | BV002097136 |
| callnumber-first | T - Technology |
| callnumber-label | TX531 |
| callnumber-raw | TX531 |
| callnumber-search | TX531 |
| callnumber-sort | TX 3531 |
| callnumber-subject | TX - Home Economics |
| classification_rvk | VN 8400 ZE 50000 |
| classification_tum | CHE 503f |
| ctrlnum | (OCoLC)8389568 (DE-599)BVBBV002097136 |
| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV002097136 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T15:40:17Z |
| institution | BVB |
| isbn | 0121190609 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-001374576 |
| oclc_num | 8389568 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | XII, 325 S. Ill., graph. Darst. |
| publishDate | 1982 |
| publishDateSearch | 1982 |
| publishDateSort | 1982 |
| publisher | Acad. Pr. |
| record_format | marc |
| series2 | Food science and technology. |
| spelling | Bourne, Malcolm C. Verfasser aut Food texture and viscosity concept and measurement New York (u.a.) Acad. Pr. 1982 XII, 325 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology. Aliments - Analyse Aliments - Texture Viscosité Food Analysis Food texture Food-Processing Industry Viscosity Lebensmittel (DE-588)4034870-2 gnd rswk-swf Viskosität (DE-588)4063625-2 gnd rswk-swf Textur (DE-588)4059665-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Viskosität (DE-588)4063625-2 s Textur (DE-588)4059665-5 s 1\p DE-604 DE-604 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Bourne, Malcolm C. Food texture and viscosity concept and measurement Aliments - Analyse Aliments - Texture Viscosité Food Analysis Food texture Food-Processing Industry Viscosity Lebensmittel (DE-588)4034870-2 gnd Viskosität (DE-588)4063625-2 gnd Textur (DE-588)4059665-5 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4063625-2 (DE-588)4059665-5 |
| title | Food texture and viscosity concept and measurement |
| title_auth | Food texture and viscosity concept and measurement |
| title_exact_search | Food texture and viscosity concept and measurement |
| title_full | Food texture and viscosity concept and measurement |
| title_fullStr | Food texture and viscosity concept and measurement |
| title_full_unstemmed | Food texture and viscosity concept and measurement |
| title_short | Food texture and viscosity |
| title_sort | food texture and viscosity concept and measurement |
| title_sub | concept and measurement |
| topic | Aliments - Analyse Aliments - Texture Viscosité Food Analysis Food texture Food-Processing Industry Viscosity Lebensmittel (DE-588)4034870-2 gnd Viskosität (DE-588)4063625-2 gnd Textur (DE-588)4059665-5 gnd |
| topic_facet | Aliments - Analyse Aliments - Texture Viscosité Food Analysis Food texture Food-Processing Industry Viscosity Lebensmittel Viskosität Textur |
| work_keys_str_mv | AT bournemalcolmc foodtextureandviscosityconceptandmeasurement |