| 000 | 01181naa a22003137u 4500 | ||
|---|---|---|---|
| 001 | 06843 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210125s2004 nyu eng | ||
| 040 | _aHDC | ||
| 100 |
_aClaesson, Per M., _eauthor _97279 |
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| 245 | 0 |
_aFood Emulsions : _bSurface Forces and Emulsion Stability / _cby Per M. Claesson, Eva Blomberg, and Evgeni Poptoshev ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom |
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| 250 | _aFourth Edition, Revised and Expanded | ||
| 260 |
_aNew York : _bMarcel Dekker, _c2004 |
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| 300 | _a41 pages | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 | _aOriginal from book | ||
| 650 |
_aEmulsions _96772 |
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| 650 |
_aFood industry and trade _9140 |
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| 700 |
_aFriberg, Stig, _d1930- _eeditor _97271 |
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| 700 |
_aLarsson, Kåre, _d1937- _eeditor _97272 |
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| 700 |
_aSjöblom, Johan, _d1953- _eeditor _97273 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 000348 | ||
| 999 |
_c4167 _d4167 |
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