
Food Hydrocolloids
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.
- Undertitel
- 3 Volume Set
- Författare
- Martin Glucksman
- ISBN
- 9780367278342
- Språk
- Engelska
- Vikt
- 1515 gram
- Serie
- Routledge Revivals
- Utgivningsdatum
- 2021-06-30
- Förlag
- Routledge
- Sidor
- 680
