000			01168 a2200265 4500
005			20240809125852.0
008			130129s mx r 000 spa d
020			_a0-12-119062-5
035			_a14243
040			_aUniagraria _bspa _erda
082	0	4	_a664.07 / B687f
100	1		_aBourne, Malcom C.
245	1	0	_aFood texture and viscosity _bConcept and measurement
250			_a2a. ed.
264			_aNew York _bAcademic Press _c2002
300			_a427 páginas
336			_atexto _btxt _2rdacontent
337			_ano mediado _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
505	0		_aTexture, viscosity and food, Cap.1 Body-texture interactions, Cap.2 Physics and texture, Cap.3 Principles of objectives texture measurement, Cap.4 Practice of objective texture measurement, Cap.5 Viscosity measurement, Cap.6 Sensory methods of texture and viscosity measurement, Cap.7 Correlation between physical measurements and sensory assessments of texture and viscosity, Cap.8 Selection of a suitable test procedure, Cap.9
598			_a10
650		4	_aAlimentos _vTextura
650		4	_aAnálisis de alimentos
650		4	_aTecnologia de los alimentos
999			_c30511 _d30511