000			01495nam a2200361 a 4500
001			0000170965
005			20171002063625.0
006			m o u
007			cr cn|||||||||
008			150303s2013 enka sb 001 0 eng d
020			_z9780470672907
020			_z9781118597675 (e-book)
035			_a(CaPaEBR)ebr10722563
035			_a(OCoLC)841039597
040			_aCaPaEBR _cCaPaEBR
050	1	4	_aTX545 _b.F56 2013eb
082	0	4	_a664/.07 _223
245	0	0	_aFormulation engineering of foods _h[electronic resource] / _cedited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.
260			_aChichester, West Sussex, U.K. : _bWiley-Blackwell, _cc2013.
300			_a1 online resource (viii, 320 p.) : _bill. (some col.), graphs.
504			_aIncludes bibliographical references at the end of each chapters and index.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2015. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
588			_aDescription based on online resource; title from title page (ebrary, viewed July 5, 2013).
650		0	_aFood _xComposition.
650		0	_aFood _xSensory evaluation.
655		7	_aElectronic books. _2local
700	1		_aNorton, Jennifer E.
700	1		_aFryer, P. J.
700	1		_aNorton, Ian T.
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/daystar/Doc?id=10722563 _zAn electronic book accessible through the World Wide Web; click to view
908			_a170314
942	0	0	_cEB
999			_c160107 _d160107