| 000 | 01174nam a22003018a 4500 | ||
|---|---|---|---|
| 001 | 691672 | ||
| 005 | 20210719173631.0 | ||
| 008 | 110823s2012 flua f 000 0 eng|d | ||
| 020 |
_a9781439827031 (hbk.) : _c£57.99 |
||
| 020 |
_a1439827036 (hbk.) : _c£57.99 |
||
| 020 |
_a9781439827055 (ebook) : _cNo price |
||
| 020 |
_a1439827052 (ebook) : _cNo price |
||
| 035 | _a(StDuBDS)1439827036 | ||
| 040 |
_aStDuBDS _cStDuBDS |
||
| 072 | 7 |
_aTEC _2eflch |
|
| 082 | 0 | 4 |
_a664'.07 _223 |
| 100 | 1 | _aVliet, Ton van. | |
| 245 | 1 | 0 |
_aRheology and fracture mechanics of foods / _cTon van Vliet. |
| 260 |
_aBoca Raton, Fla. : _bCRC ; _aLondon : _bTaylor & Francis [distributor], _c2012. |
||
| 300 |
_a288 p. : _bill. ; _c24 cm. |
||
| 520 | 8 | _aCombining rheology and fracture mechanics, this book describes how rheological and fracture properties of foods are related to their structure. It reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. | |
| 521 | _aSpecialized. | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 | _aRheology. | |
| 650 | 0 | _aFracture mechanics. | |
| 650 | 7 |
_aTechnology. _2eflch |
|
| 942 | _n0 | ||
| 999 |
_c45004 _d45004 |
||