Rhéologie et analyse de texture des aliments /par Alain-Claude Roudot
Material type:
TextPublication details: Londres; Paris, New York : Ed. Technique et Documentation, Lavoisier, 2002Description: 199 p. Couv. ill. en coul. 24 cmISBN: - 2-7430-0510-6
| Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Libre Accès
|
Bibliothèque Universitaire Centrale | Bibliothèque Universitaire Centrale | 539.22 : 543 ROU (Browse shelf(Opens below)) | 1 | Available | 18-429 Buc |
Bibliogr. pp. 187 - 196
Index pp. 197 - 199
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