Phase Transitions in Foods
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| 007 | cr |n |||||||| | ||
| 008 | 151202r20161995ne a sb 001 0 eng d | ||
| 010 | |a 2016461471 | ||
| 020 | |a 978-0-12-408086-7 | ||
| 035 | |a (SERSOL)ssj0001588239 | ||
| 035 | |a (WaSeSS)ssj0001588239 | ||
| 040 | |a DLC |b eng |c DLC |d WaSeSS |e rda | ||
| 050 | 0 | 0 | |a TP372.5 |b .R66 2016 |
| 082 | 0 | 0 | |a 664 |2 23 |
| 100 | 1 | |a Roos |D Yrjö H. |e author | |
| 245 | 1 | 0 | |a Phase Transitions in Foods |c Yrjo H. Roos, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, Stephan Drusch, Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany |
| 250 | |a Second Edition. | ||
| 264 | 1 | |a Amsterdam |a Boston |b Elsevier / Academic Press |c [2016] | |
| 300 | |a 1 online resource (xii, 367 pages) |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent/eng | ||
| 337 | |a computer |b c |2 rdamedia/eng | ||
| 338 | |a online resource |b cr |2 rdacarrier/eng | ||
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. | ||
| 650 | 0 | |a Food |x Composition | |
| 650 | 0 | |a Phase transformations (Statistical physics) | |
| 700 | 1 | |a Drusch |D Stephan |d 1970- |e author | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/unibern/detail.action?docID=4011822 |z Uni Bern: Volltext |
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| 950 | |B IDSBB |P 100 |E 1- |a Roos |D Yrjö H. |e author | ||
| 950 | |B IDSBB |P 700 |E 1- |a Drusch |D Stephan |d 1970- |e author | ||
| 950 | |B IDSBB |P 856 |E 40 |u https://ebookcentral.proquest.com/lib/unibern/detail.action?docID=4011822 |z Uni Bern: Volltext | ||
| 986 | |a SWISSBIB |b 138413002 | ||