000			01661nam a2200361 a 4500
001			ebr10529301
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			110926s2012 enkaf sb 001 0 eng d
010			_z 2011035807
020			_z9781444330120 (hard cover alk. paper)
020			_z9781444360912 (e-book)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)785777900
050	1	4	_aQP147 _b.F665 2012eb
082	0	4	_a612.31 _223
245	0	0	_aFood oral processing _h[electronic resource] : _bfundamentals of eating and sensory perception / _cedited by Jianshe Chen, Lina Engelen.
260			_aChichester, U.K. : _bWiley Blackwell, _c2012.
300			_axviii, 390 p., [2] p. of plates : _bill. (some col.)
504			_aIncludes bibliographical references and index.
505	0		_apt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2011. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aIngestion.
650		0	_aDrinking (Physiology)
650		0	_aFood habits.
650		0	_aTaste.
655		7	_aElectronic books. _2local
700	1		_aChen, Jianshe, _d1961-
700	1		_aEngelen, Lina.
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10529301 _zAn electronic book accessible through the World Wide Web; click to view
999			_c146344 _d146344