Routledge Revivals
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.
- Redaktör
- Martin Glicksman
- ISBN
- 9781000697414
- Språk
- engelska
- Utgivningsdatum
- 17.7.2019
- Förlag
- Taylor and Francis Group
