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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.
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | Printed Book |
| प्रकाशित: |
Cambridge
RSC Publishing
2010
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| विषय: | |
| ऑनलाइन पहुंच: | http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580 |
| LEADER | 00813nam a2200169 4500 | ||
|---|---|---|---|
| 999 | |c 141525 |d 141521 | ||
| 020 | |a 9781847551993 | ||
| 082 | |a 664.06 WIL/G | ||
| 100 | |a Williams, Peter A;Ed. |a Philips, Glyn O;Ed. |9 63190 | ||
| 245 | |a Gums and Stabilisers For the Food Industry 15 | ||
| 260 | |a Cambridge |b RSC Publishing |c 2010 | ||
| 300 | |a 440p. | ||
| 520 | |a The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. | ||
| 650 | |a Gums and resins -- Congresses--Stabilizing agents -- Congresses--Food additives -- Congresses. |9 63191 | ||
| 856 | |u http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580 | ||
| 942 | |c BK | ||
| 952 | |0 0 |1 0 |4 0 |6 664_060000000000000_WIL_G |7 0 |9 140309 |a SBS |b SBS |d 2017-10-09 |l 0 |o 664.06 WIL/G |p SBS2552 |r 2017-10-09 |w 2017-10-09 |y BK | ||