Food hydrocolloids

Food hydrocolloids

by Glicksman, Martin

Type Book
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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.

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Title Statements

  • Full title :Food hydrocolloids. / editor, Martin Glicksman.

Summary

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.

Read More ↓

Edition Statements

  • Publication Date:2019.

Publication Statements

  • Publisher(s):CRC Press
  • Place of Publication:Boca Raton, FL
  • Language:eng
  • Publication Date:2019.

The Physical Object

  • Description:1 online resource

Edition Identifiers

  • ISBN:1000694364, 9781000694369, 9780429290459, 0429290454, 9781000697445, 1000697444, 9781000695908, 1000695905
  • oclc:on1190725422
  • LC Classification:TP453.C65
  • Dewey Decimal:664/.6

Subjects

Aliments -- Biotechnologie Colloids Food -- Biotechnology Hydrocolloïdes Hydrocolloids TECHNOLOGY / Food Science

Writers

Glicksman, Martin

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