| Record ID | marc_oregon_summit_records/catalog_files/osu_bibs.mrc:1013555130:911 |
| Source | Oregon Libraries |
| Download Link | /show-records/marc_oregon_summit_records/catalog_files/osu_bibs.mrc:1013555130:911?format=raw |
LEADER: 00911cam a2200313Ia 4500
001 36359241
003 OR
008 970509s1997 enka b 001 0 eng d
010 $a96086550
020 $a0751403482
035 $a10997436
040 $aWR1$cWR1$dGZM$dOrLoB-B
049 $aOREU$lbna
090 $aTP453.C65$bT481 1997
090 $aTP453.C65$bT481 1997
245 00 $aThickening and gelling agents for food /$cedited by Alan Imeson.
250 $a2nd ed.
260 $aLondon ;$aNew York :$bBlackie Academic & Professional,$c1997.
300 $axv, 320 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aColloids.
650 0 $aFood additives.
650 0 $aGelation.
700 1 $aImeson, A.$q(Alan)
907 $a.b18966470$bvge $c-
902 $a070416
998 $b1$c981001$dm$ea$f-$g0
999 $a19970522165037.0
945 $lvge $d120011613987$e1