Food Hydrocolloids
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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.
Read More ↓Title Statements
- Full title :Food Hydrocolloids / Glicksman, Martin.
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:2020.
Publication Statements
- Publisher(s):CRC Press
- Language:eng
- Publication Date:2020.
The Physical Object
- Description:1 online resource
Edition Identifiers
- ISBN:9781000694314, 1000694313, 9781000697445, 1000697444
- DOI:10.1201/9780429290459
- oclc:on1152205374
- LC Classification:Internet Access
- Dewey Decimal:664.01
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