Gums and Stabilisers For the Food Industry 15

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

Bibliographic Details
Main Author: Williams, Peter A;Ed. Philips, Glyn O;Ed
Format: Printed Book
Published: Cambridge RSC Publishing 2010
Subjects:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Online Access:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

MG University

Holdings details from MG University
Call Number: 664.06 WIL/G
Copy Live Status Unavailable

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