01553nam a2200337 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020002900112020002700141040002100168035002100189050002300210082001800233245011200251260007500363300002500438504005100463520027300514533015200787650002300939650002000962655002900982700002101011700002101032710001701053856012601070999001901196ebr10583398CaPaEBRm        u        cr cn|||||||||120424s2012    enka    sb    001 0 eng d  z  2012010719  z9781405199223 (hardback)  z9781118373934 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)80482440414aTX531b.F66 2012eb04a636.08/5222300aFood materials science and engineeringh[electronic resource] /cedited by Bhesh Bhandari, Yrj�o H. Roos.  aChichester, West Sussex, U.K. ;aAmes, Iowa :bWiley-Blackwell,c2012.  axiii, 401 p. :bill.  aIncludes bibliographical references and index.  a"Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control"--cProvided by publisher.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFoodxComposition. 0aFoodxAnalysis. 7aElectronic books.2local1 aBhandari, Bhesh.1 aRoos, Yrj�o H.2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10583398zAn electronic book accessible through the World Wide Web; click to view  c185576d185576