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.

Bibliografiska uppgifter
Huvudupphovsman: Williams, Peter A;Ed. Philips, Glyn O;Ed
Materialtyp: Printed Book
Publicerad: Cambridge RSC Publishing 2010
Ämnen:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Länkar:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

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

MG University

Beståndsuppgifter i MG University
Signum: 664.06 WIL/G
Exemplar Status otillgänglig

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