Food texture and viscosity: concept and measurement
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York (u.a.)
Acad. Pr.
1982
|
| Series: | Food science and technology.
|
| Subjects: | |
| Physical Description: | XII, 325 S. Ill., graph. Darst. |
| ISBN: | 0121190609 |
Staff View
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 | |
| 049 | |a DE-M49 |a DE-83 | ||
| 050 | 0 | |a TX531 | |
| 082 | 0 | |a 664/.07 |2 19 | |
| 084 | |a VN 8400 |0 (DE-625)147628:253 |2 rvk | ||
| 084 | |a ZE 50000 |0 (DE-625)155885:1552 |2 rvk | ||
| 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 | |
Record in the Search Index
| _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 |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01764nam a2200553 c 4500</leader><controlfield tag="001">BV002097136</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20020722 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">890928s1982 ad|| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0121190609</subfield><subfield code="9">0-12-119060-9</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)8389568</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV002097136</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield><subfield code="a">DE-83</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX531</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.07</subfield><subfield code="2">19</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">VN 8400</subfield><subfield code="0">(DE-625)147628:253</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">ZE 50000</subfield><subfield code="0">(DE-625)155885:1552</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 503f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Bourne, Malcolm C.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Food texture and viscosity</subfield><subfield code="b">concept and measurement</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York (u.a.)</subfield><subfield code="b">Acad. Pr.</subfield><subfield code="c">1982</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XII, 325 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Food science and technology.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aliments - Analyse</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aliments - Texture</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Viscosité</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food Analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food texture</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Analysis</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food-Processing Industry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Viscosity</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Viskosität</subfield><subfield code="0">(DE-588)4063625-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Textur</subfield><subfield code="0">(DE-588)4059665-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Viskosität</subfield><subfield code="0">(DE-588)4063625-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Textur</subfield><subfield code="0">(DE-588)4059665-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Textur</subfield><subfield code="0">(DE-588)4059665-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-001374576</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield></record></collection> |
| 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 |