| 000 | 01812nam a2200433 i 4500 | ||
|---|---|---|---|
| 001 | EBC4733014 | ||
| 003 | MiAaPQ | ||
| 005 | 20240121102753.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 161117t20172017enkao ob 001 0 eng d | ||
| 020 | _z9781118851616 | ||
| 020 |
_a9781118851593 _q(electronic bk.) |
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| 035 | _a(MiAaPQ)EBC4733014 | ||
| 035 | _a(Au-PeEL)EBL4733014 | ||
| 035 | _a(CaPaEBR)ebr11294831 | ||
| 035 | _a(CaONFJC)MIL968737 | ||
| 035 | _a(OCoLC)962450626 | ||
| 040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTX541 _b.N877 2017 |
|
| 082 | 0 |
_a664.07 _223 |
|
| 100 | 1 |
_aNussinovitch, A. , _eauthor. |
|
| 245 | 1 | 0 |
_aAdhesion in foods : _bfundamental principles and applications / _cby Amos Nussinovitch. |
| 264 | 1 |
_aChichester, West Sussex, England : _bWiley-Blackwell, _c2017. |
|
| 264 | 4 | _c2017 | |
| 300 |
_a1 online resource (236 pages) : _billustrations (some color), photographs |
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| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 504 | _aIncludes bibliographical references at the end of each chapters and index. | ||
| 588 | _aDescription based on print version record. | ||
| 590 | _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 | _aAdhesion. | |
| 655 | 4 | _aElectronic books. | |
| 776 | 0 | 8 |
_iPrint version: _aNussinovitch, Amos. _tAdhesion in foods : fundamental principles and applications. _dChichester, West Sussex, England : Wiley-Blackwell, c2017 _hxvi, 217 pages _z9781118851616 _w2016035744 |
| 797 | 2 | _aProQuest (Firm) | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=4733014 _zClick to View |
| 999 |
_c274861 _d274861 |
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