Please use this identifier to cite or link to this item: http://localhost/handle/Hannan/321072
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dc.contributor.authorChen, Jianshe.en_US
dc.contributor.authorRosenthal, Andrew J.en_US
dc.contributor.authorCichero, J. A. Y.en_US
dc.date.accessioned2020-05-16T04:15:13Z-
dc.date.available2020-05-16T04:15:13Z-
dc.date.issued2015en_US
dc.identifier.isbn9781782423348.en_US
dc.identifier.isbn9781782423522 (e-book)en_US
dc.identifier.urihttp://46.100.53.162/handle/Ebook/29156en_US
dc.identifier.urihttp://localhost/handle/Hannan/321072-
dc.descriptionDescription based on online resource title from PDF title page (ebrary, viewed June 10, 2015).en_US
dc.descriptionElectronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.en_US
dc.descriptionPrint version: Moen_US
dc.description.statementofresponsibilityedited by Jianshe Chen and Andrew Rosenthal contributors, J. A. Y. Cichero [and fifteen others].en_US
dc.publisherWoodhead Publishing,en_US
dc.relation.ispartofseriesWoodhead Publishing Series in Food Science, Technology and Nutrition Number 284.en_US
dc.relation.ispartofseriesWoodhead Publishing in food science, technology, and nutrition Number 284.en_US
dc.relation.haspart9781782423348.pdfen_US
dc.subjectFood texture.en_US
dc.subjectFood Biotechnology.en_US
dc.subjectFood additives.en_US
dc.subjectFood industry and trade.en_US
dc.subject.lccTX546.M635 2015eben_US
dc.titleModifying food texture.en_US
dc.typeBooken_US
dc.publisher.placeAmsterdam, [Netherlands]en_US
Appears in Collections:House Keeping

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Full metadata record
DC FieldValueLanguage
dc.contributor.authorChen, Jianshe.en_US
dc.contributor.authorRosenthal, Andrew J.en_US
dc.contributor.authorCichero, J. A. Y.en_US
dc.date.accessioned2020-05-16T04:15:13Z-
dc.date.available2020-05-16T04:15:13Z-
dc.date.issued2015en_US
dc.identifier.isbn9781782423348.en_US
dc.identifier.isbn9781782423522 (e-book)en_US
dc.identifier.urihttp://46.100.53.162/handle/Ebook/29156en_US
dc.identifier.urihttp://localhost/handle/Hannan/321072-
dc.descriptionDescription based on online resource title from PDF title page (ebrary, viewed June 10, 2015).en_US
dc.descriptionElectronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.en_US
dc.descriptionPrint version: Moen_US
dc.description.statementofresponsibilityedited by Jianshe Chen and Andrew Rosenthal contributors, J. A. Y. Cichero [and fifteen others].en_US
dc.publisherWoodhead Publishing,en_US
dc.relation.ispartofseriesWoodhead Publishing Series in Food Science, Technology and Nutrition Number 284.en_US
dc.relation.ispartofseriesWoodhead Publishing in food science, technology, and nutrition Number 284.en_US
dc.relation.haspart9781782423348.pdfen_US
dc.subjectFood texture.en_US
dc.subjectFood Biotechnology.en_US
dc.subjectFood additives.en_US
dc.subjectFood industry and trade.en_US
dc.subject.lccTX546.M635 2015eben_US
dc.titleModifying food texture.en_US
dc.typeBooken_US
dc.publisher.placeAmsterdam, [Netherlands]en_US
Appears in Collections:House Keeping

Files in This Item:
File Description SizeFormat 
9781782423348.pdf11.52 MBAdobe PDFThumbnail
Preview File
Full metadata record
DC FieldValueLanguage
dc.contributor.authorChen, Jianshe.en_US
dc.contributor.authorRosenthal, Andrew J.en_US
dc.contributor.authorCichero, J. A. Y.en_US
dc.date.accessioned2020-05-16T04:15:13Z-
dc.date.available2020-05-16T04:15:13Z-
dc.date.issued2015en_US
dc.identifier.isbn9781782423348.en_US
dc.identifier.isbn9781782423522 (e-book)en_US
dc.identifier.urihttp://46.100.53.162/handle/Ebook/29156en_US
dc.identifier.urihttp://localhost/handle/Hannan/321072-
dc.descriptionDescription based on online resource title from PDF title page (ebrary, viewed June 10, 2015).en_US
dc.descriptionElectronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.en_US
dc.descriptionPrint version: Moen_US
dc.description.statementofresponsibilityedited by Jianshe Chen and Andrew Rosenthal contributors, J. A. Y. Cichero [and fifteen others].en_US
dc.publisherWoodhead Publishing,en_US
dc.relation.ispartofseriesWoodhead Publishing Series in Food Science, Technology and Nutrition Number 284.en_US
dc.relation.ispartofseriesWoodhead Publishing in food science, technology, and nutrition Number 284.en_US
dc.relation.haspart9781782423348.pdfen_US
dc.subjectFood texture.en_US
dc.subjectFood Biotechnology.en_US
dc.subjectFood additives.en_US
dc.subjectFood industry and trade.en_US
dc.subject.lccTX546.M635 2015eben_US
dc.titleModifying food texture.en_US
dc.typeBooken_US
dc.publisher.placeAmsterdam, [Netherlands]en_US
Appears in Collections:House Keeping

Files in This Item:
File Description SizeFormat 
9781782423348.pdf11.52 MBAdobe PDFThumbnail
Preview File