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

Food Hydrocolloids e-bog

473,39 DKK (inkl. moms 591,74 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.
Forfattere Glicksman, Martin (redaktør)
Forlag CRC Press
Udgivet 26 august 2020
Længde 248 sider
Genrer Food and beverage technology
Sprog English
Format pdf
Beskyttelse LCP
ISBN 9781000694369

Beskrivelse

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.