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Food Hydrocolloids
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Food Hydrocolloids

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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
Utgivningsdatum
2021-06-30
Förlag
Routledge
Sidor
680