| 000 | 00917nam a2200289 a 4500 | ||
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| 005 | 20250914102712.0 | ||
| 008 | 011015s1999 xxk 000 0 eng | ||
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| 039 | 9 |
_y10-15-2001 _zasmany |
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| 090 | _aTX541.F663 | ||
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_aFood emulsions and foams : _binterfaces, interactions and stability / _cedited by E. Dickinson, J. M. Rodriguez Patino |
| 260 |
_aCambridge : _bRoyal Society of Chemistry, _c1999 |
||
| 300 |
_aix, 390 p. : _bill. ; _c23 cm. |
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| 650 | 0 |
_aFood _xAnalysis |
|
| 650 | 0 | _aColloids | |
| 650 | 0 | _aSurface chemistry | |
| 700 | 1 | _aDickinson, E. | |
| 700 | 1 | _aPatino, J. M. Rodriguez | |
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_a.b1292622x _b2021-05-28 _c2019-11-12 |
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| 942 |
_c01 _n0 _kTX541.F663 |
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| 914 | _avtls000304176 | ||
| 990 | _aaaa | ||
| 991 | _aProgram Sains Makanan | ||
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_at _b2001-02-10 _cm _da _feng _gxxk _y0 _z.b1292622x |
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_c293094 _d293094 |
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