| 000 | 00911 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250513081647.0 | ||
| 264 | 0 | _c19930521 | |
| 008 | 199305s 0 0 eng d | ||
| 022 | _a1040-8398 | ||
| 024 | 7 |
_a10.1080/10408399309527617 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aPeleg, M | |
| 245 | 0 | 0 |
_aFractals and foods. _h[electronic resource] |
| 260 |
_bCritical reviews in food science and nutrition _c1993 |
||
| 300 |
_a149-65 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Review | ||
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aChemistry, Physical |
| 650 | 0 | 4 | _aFood |
| 650 | 0 | 4 |
_aFood Technology _xtrends |
| 650 | 0 | 4 | _aImage Processing, Computer-Assisted |
| 650 | 0 | 4 | _aMathematics |
| 773 | 0 |
_tCritical reviews in food science and nutrition _gvol. 33 _gno. 2 _gp. 149-65 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/10408399309527617 _zAvailable from publisher's website |
| 999 |
_c8475782 _d8475782 |
||