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
Forlag
CRC Press
Udgivet
17 juli 2019
Længde
200 sider
Genrer
Food and beverage technology
Sprog
English
Format
epub
Beskyttelse
LCP
ISBN
9781000697414
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.