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Physical Properties of Foods

~

Gulum Sumnu, Servet

Physical Properties of Foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Physical Properties of Foodsedited by Serpil Sahin, Servet Gulum Sumnu.
other author:	Sahin, Serpil.
Published:	New York :Springer Science+Business Media, LLC.,2006
Description:	xiii, 257 p. :ill., digital ;26 cm.
Series:	Food Science Texts Series,
Contained By:	Springer e-books
Subject:	FoodAnalysis.
Online resource:	http://dx.doi.org/10.1007/0-387-30808-3
ISBN:	9780387307800 (paper)

Physical Properties of Foods
Physical Properties of Foods[electronic resource] /edited by Serpil Sahin, Servet Gulum Sumnu. - New York :Springer Science+Business Media, LLC.,2006 - xiii, 257 p. :ill., digital ;26 cm. - Food Science Texts Series,1572-0330.

ISBN: 9780387307800 (paper)Subjects--Topical Terms:

248907
Food
--Analysis.

Dewey Class. No.: 664.07

Physical Properties of Foods
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005 20071108162105.0
006 m d
007 cr nn 008mamaa
008 090528s2006 nyu j eng d
020 $a 9780387307800 (paper)
020 $a 9780387308081 (electronic bk.)
035 $a 00333787
082 0 4 $2 22 $a 664.07
090 $a TX541 $b .P578 2006
245 0 0 $a Physical Properties of Foods $c edited by Serpil Sahin, Servet Gulum Sumnu. $h [electronic resource] /
260 # $a New York : $c 2006 $b Springer Science+Business Media, LLC.,
300 $a xiii, 257 p. : $b ill., digital ; $c 26 cm.
440 0 $a Food Science Texts Series, $x 1572-0330
650 # 0 $a Food $x Analysis. $3 248907
650 # 0 $a Chemistry. $3 188628
650 # 0 $a Agriculture. $3 274257
650 # 0 $a Chemistry/Food Science, general. $3 274166
650 # 0 $a Food Science. $3 274110
650 # 0 $a Physical Chemistry. $3 273698
700 0 # $a Sahin, Serpil. $3 278702
700 0 # $a Gulum Sumnu, Servet $3 278703
710 0 # $a SpringerLink (Online service) $3 273601
773 0 # $t Springer e-books
856 4 0 $u http://libsw.nuk.edu.tw:81/login?url=http://dx.doi.org/10.1007/0-387-30808-3 $z http://dx.doi.org/10.1007/0-387-30808-3
950 $a Chemistry and Materials Science (Springer-11644; ZDB-2-CMS)

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http://libsw.nuk.edu.tw:81/login?url=http://dx.doi.org/10.1007/0-387-30808-3

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