| Record ID | marc_records_scriblio_net/part22.dat:172434114:660 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part22.dat:172434114:660?format=raw |
LEADER: 00660pam 2200217 a 4500
001 92034877
003 DLC
005 19930315150501.6
008 920916s1992 nyua b 001 0 eng
010 $a 92034877
020 $a1560815051
040 $aDLC$cDLC$dDLC
050 00 $aSF250.5$b.P74 1992
082 00 $a637$220
100 1 $aPrentice, J. H.
245 10 $aDairy rheology :$ba concise guide /$cJ.H. Prentice.
260 $aNew York, N.Y. :$bVCH Publishers,$cc1992.
300 $axii, 165 p. :$bill. ;$c25 cm.
440 0 $aFood science and technology
504 $aIncludes bibliographical references (p. 149-157) and index.
650 0 $aDairy products$xRheology.