Food Hydrocolloids
Glicksman, Martin(Editor)
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.
Catégories:
Année:
2020
Editeur::
CRC Press
Langue:
english
Pages:
247
ISBN 10:
1000694313
ISBN 13:
9781000697445
Collection:
Routledge revivals 3
Fichier:
PDF, 122.90 MB
IPFS:
,
english, 2020