01621nam a2200397 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112020001800127020002700145040002100172035002100193050002500214082001600239245009600255260005900351300002600410490003500436500007600471504005100547533015200598650003800750650003600788650003800824650004200862655002900904700002600933710002300959710001700982830008100999856012601080999001701206ebr10621194CaPaEBRm        u        cr cn|||||||||021119s2002    enka    sb    101 0 eng d  z  2005432669  z0854048669  z9780854048663  z9781847550118 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)23706626214aTX553.W3bA46 2002eb04a530.41322100aAmorphous food and pharmaceutical systemsh[electronic resource] /cedited by Harry Levine.  aCambridge, U.K. :bRoyal Society of Chemistry,cc2002.  axliii, 351 p. :bill.1 aSpecial publication ;vno. 281  aProceedings of a conference held May 15-17, 2001, at Churchill College.  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFoodxWater activityvCongresses. 0aFoodxPreservationvCongresses. 0aAmorphous substancesvCongresses. 0aPharmaceutical chemistryvCongresses. 7aElectronic books.2local1 aLevine, Harry,d1947-2 aChurchill College.2 aebrary, Inc. 0aSpecial publication (Royal Society of Chemistry (Great Britain)) ;vno. 281.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10621194zAn electronic book accessible through the World Wide Web; click to view  c56713d56713