| Record ID | marc_columbia/Columbia-extract-20221130-005.mrc:329325903:1224 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-005.mrc:329325903:1224?format=raw |
LEADER: 01224mam a2200277 a 4500
001 2257614
005 20220616003348.0
008 990212t19991999enka b 001 0 eng d
020 $a0854047530
035 $a(OCoLC)ocm40776237
035 $9ANZ6319CU
035 $a2257614
040 $aESU$cESU$dNNC
245 00 $aFood emulsions and foams :$binterfaces, interactions and stability /$cedited by E. Dickinson, J. M Rodriquez Patino.
260 $aCambridge, UK :$bRoyal Society of Chemistry, Information Services,$c[1999], ©1999.
300 $avi, 390 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references and index.
650 0 $aFood$xAnalysis.$0http://id.loc.gov/authorities/subjects/sh85050185
650 0 $aColloids.$0http://id.loc.gov/authorities/subjects/sh85028453
650 0 $aEmulsions.$0http://id.loc.gov/authorities/subjects/sh85042950
650 0 $aFoam.$0http://id.loc.gov/authorities/subjects/sh85049606
700 1 $aDickinson, Eric.$0http://id.loc.gov/authorities/names/n83216050
700 1 $aRodríguez Patino, J. M.$0http://id.loc.gov/authorities/names/nb99015917
852 00 $boff,che$hTX545$i.F66 1999g