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Food Hydrocolloids (e-bog) af Glicksman, Martin
Glicksman, Martin

Food Hydrocolloids e-bog

473,39 DKK
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
E-bog 473,39 DKK
Kan læses i vores apps til iPhone/iPad og Android. Kan læses på Kindle
Forfattere Glicksman, Martin (forfatter)
Forlag CRC Press
Udgivet 27.03.2020
Længde 228 sider
Genrer Food and beverage technology
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9781000694314

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.