| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:196884447:781 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:196884447:781?format=raw |
LEADER: 00781cam a2200241 a 4500
001 2002034861
003 DLC
005 20060728204419.0
008 020911s2003 flua b 001 0 eng
010 $a 2002034861
020 $a1587160218 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX382$b.G86 2003
082 00 $a637/.3$221
100 1 $aGunasekaran, Sundaram,$d1957-
245 10 $aCheese rheology and texture /$cSundaram Gunasekaran, M. Mehmet Ak.
260 $aBoca Raton, FL :$bCRC Press,$cc2003.
300 $a437 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aCheese$xTexture.
700 1 $aAk, M. Mehmet.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0646/2002034861-d.html