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Routledge Revivals

108,00 €

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.

ISBN
9781000697445
Kieli
englanti
Julkaisupäivä
26.8.2020