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MARC

001

141403

003

OCoLC

005

19940105110846.0

008		870528s1987 enka b 001 0 eng
010		\|a 87071533
020		\|a0121042308
035		\|a00150979
040		\|aDLC\|cDLC
049		\|aPVYA[][][][51292]
050	0	\|aTX531\|b.F673 1987
092	0	\|a664\|bF739.5
094		\|a靜宜\|d664\|eF739.5\|cE51292\|tDDC\|fChen
095		\|pBOOK\|d664\|eF739.5
245	00	\|aFood structure and behavior /\|cedited by J.M.V. Blanshard and P. Lillford.
260		\|aLondon :\|bAcademic Press,\|c1987.
300		\|axi, 291 p. :\|bill. ;\|c24 cm.
440	0	\|aFood science and technology
504		\|aIncludes bibliographies and index.
650	0	\|aFood texture.
650	0	\|aRheology.
650	0	\|aFood\|xSensory evaluation.
700	10	\|aBlanshard, J. M. V.
700	10	\|aLillford, P.

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