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Advances in food rheology and its applications /
"This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford :
Woodhead Publishing is an imprint of Elsevier,
[2017]
©2017 |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBSCO_ocn958782457 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 160920s2017 enk ob 001 0 eng d | ||
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| 020 | |a 9780081004326 |q (electronic bk.) | ||
| 020 | |a 008100432X |q (electronic bk.) | ||
| 020 | |z 9780081004319 |q (print) | ||
| 020 | |z 0081004311 |q (print) | ||
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| 035 | |a (OCoLC)958782457 |z (OCoLC)959425335 |z (OCoLC)1235841828 | ||
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| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Advances in food rheology and its applications / |c editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu. |
| 260 | |a Duxford : |b Woodhead Publishing is an imprint of Elsevier, |c [2017] | ||
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition | |
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed October 27, 2016). | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"-- |c Provided by publisher | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 0 | |a Rheology. | |
| 650 | 6 | |a Rhéologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |x Technological innovations |2 fast | |
| 650 | 7 | |a Rheology |2 fast | |
| 700 | 1 | |a Ahmed, Jasim, |e editor. | |
| 700 | 1 | |a Ptaszek, P., |e editor. | |
| 700 | 1 | |a Basu, S., |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 0081004311 |z 9780081004319 |w (OCoLC)946605389 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1144522 |z Texto completo |
| 938 | |a EBSCOhost |b EBSC |n 1144522 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n cis35946444 | ||
| 938 | |a YBP Library Services |b YANK |n 13171144 | ||
| 994 | |a 92 |b IZTAP | ||