01443nam a2200337 a 4500001001200000003000800012006001900020007001500039008004100054020001800095020002700113040002100140035002100161050002300182082001600205245012800221260006200349300006600411504007900477533015200556588009500708650002300803650003000826655002900856700002400885700001700909700001900926710001700945856012600962999001701088ebr10722563CaPaEBRm     o  u        cr cn|||||||||150303s2013    enka    sb    001 0 eng d  z9780470672907  z9781118597675 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)84103959714aTX545b.F56 2013eb04a664/.0722300aFormulation engineering of foodsh[electronic resource] /cedited by Jennifer E. Norton, Peter J. Fryer, and Ian T. Norton.  aChichester, West Sussex, U.K. :bWiley-Blackwell,cc2013.  a1 online resource (viii, 320 p.) :bill. (some col.), graphs.  aIncludes bibliographical references at the end of each chapters and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2015.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries.  aDescription based on online resource; title from title page (ebrary, viewed July 5, 2013). 0aFoodxComposition. 0aFoodxSensory evaluation. 7aElectronic books.2local1 aNorton, Jennifer E.1 aFryer, P. J.1 aNorton, Ian T.2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10722563zAn electronic book accessible through the World Wide Web; click to view  c39416d39416