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- 2006022511 contributor B10432458.
- 2006022511 created "2007.".
- 2006022511 date "2007".
- 2006022511 date "2007.".
- 2006022511 dateCopyrighted "2007.".
- 2006022511 description "Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.".
- 2006022511 description "Includes bibliographical references and index.".
- 2006022511 extent "ix, 247 p., [2] p. of plates :".
- 2006022511 identifier "1405121270 (hardback : alk. paper)".
- 2006022511 identifier "9781405121279 (hardback : alk. paper)".
- 2006022511 identifier 2006022511-b.html.
- 2006022511 identifier 2006022511-d.html.
- 2006022511 identifier 2006022511.html.
- 2006022511 issued "2007".
- 2006022511 issued "2007.".
- 2006022511 language "eng".
- 2006022511 publisher "Oxford ; Ames, Iowa : Blackwell Pub.,".
- 2006022511 subject "664 22".
- 2006022511 subject "Food Analysis.".
- 2006022511 subject "Food Composition.".
- 2006022511 subject "Food Preservation.".
- 2006022511 subject "TX541 .C435 2007".
- 2006022511 tableOfContents "Emulsions -- Physico-chemical behaviour of starch in food applications -- Water transport and dynamics in food -- Glasses -- Powders and granular materials -- Gels -- Wheat-flour dough rheology.".
- 2006022511 title "The chemical physics of food / edited by Peter Belton.".
- 2006022511 type "text".