Advances in food rheology and its applications
"This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"--
Saved in:
| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Duxford :
Woodhead Publishing is an imprint of Elsevier,
[2017]
©2017 |
| Series | Woodhead Publishing in food science, technology, and nutrition.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9780081004326 008100432X 9780081004319 0081004311 |
| Physical Description | 1 online resource |
Cover
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn958782457 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 160920s2017 enk ob 001 0 eng d | ||
| 040 | |a YDX |b eng |e pn |c YDX |d N$T |d OPELS |d IDEBK |d OCLCQ |d COO |d N$T |d OCLCQ |d OCLCF |d STF |d KNOVL |d OCLCQ |d OCLCA |d U3W |d RRP |d OCLCQ |d S2H |d OCLCO |d VT2 |d OCLCO |d OCLCQ |d PSYSI |d SFB |d OCLCQ |d OCLCO |d OCLCL |d NZHMA |d OCLCQ |d OCLCO | ||
| 020 | |a 9780081004326 |q (electronic bk.) | ||
| 020 | |a 008100432X |q (electronic bk.) | ||
| 020 | |z 9780081004319 |q (print) | ||
| 020 | |z 0081004311 |q (print) | ||
| 035 | |a (OCoLC)958782457 |z (OCoLC)959425335 |z (OCoLC)1235841828 | ||
| 245 | 0 | 0 | |a Advances in food rheology and its applications / |c editor: J. Ahmed ; associate editors: P. Ptaszek, S. Basu. |
| 260 | |a Duxford : |b Woodhead Publishing is an imprint of Elsevier, |c [2017] | ||
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a "This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"-- |c Provided by publisher | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food industry and trade |x Technological innovations. | |
| 650 | 0 | |a Rheology. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Ahmed, Jasim, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjF3VtRGrtCmPj7QdcR7pP | |
| 700 | 1 | |a Ptaszek, P., |e editor. | |
| 700 | 1 | |a Basu, S., |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 0081004311 |z 9780081004319 |w (OCoLC)946605389 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpAFRA0008/advances-in-food?kpromoter=marc |y Full text |