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.

Dades bibliogràfiques
Autor principal: Williams, Peter A;Ed. Philips, Glyn O;Ed
Format: Printed Book
Publicat: Cambridge RSC Publishing 2010
Matèries:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Accés en línia:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580
Descripció
Sumari:The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.
Descripció física:440p.
ISBN:9781847551993

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