Hydrocolloids in food processing

Hydrocolloids in food processing

by Laaman, Thomas R.

Type Book
Rate 0.0 /5
Details
Files
Reviews
Download

Title Statements

  • Full title :Hydrocolloids in food processing / edited by Thomas R. Laaman.

Edition Statements

  • Publication Date:2006.

Publication Statements

  • Publisher(s):Blackwell
  • Place of Publication:Ames, Iowa
  • Language:eng
  • Publication Date:2006.

The Physical Object

  • Description:pages cm.

Edition Identifiers

  • ISBN:0813820766, 9780813820767
  • oclc:ocm70059989
  • Dewey Decimal:664.2

Subjects

Hydrocolloïdes Hydrocolloids Stabilisants stabilizer Stabilizing agents

Writers

Laaman, Thomas R.

More from this Series

  • Multiphysics simulation of emerging food processing technologies

    2011.
    more →
    Multiphysics simulation of emerging food processing technologies

  • Hydrocolloids in food processing

    2011.
    more →
    Hydrocolloids in food processing

  • High pressure processing of foods

    2006.
    more →
    High pressure processing of foods

  • High pressure processing of foods

    2007.
    more →
    High pressure processing of foods

  • Bioactive compounds from marine foods

    2013.
    more →
    Bioactive compounds from marine foods

Rate & Review

0.0/5
(0 people Voted)

No reviews yet. Be the first to rate this work.

Files & Downloads

No downloadable files are registered for this work yet.

Log in to request a copy