Name:
Food Hydrocolloids PDF
Published Date:
08/27/2020
Status:
[ Active ]
Publisher:
CRC Press Books
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.
Author: Martin Glicksman
| Edition : | 1 |
| Number of Pages : | 256 |
| Published : | 08/27/2020 |
| isbn : | 9781000694369 |
