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.

Bibliografiske detaljer
Hovedforfatter: Williams, Peter A;Ed. Philips, Glyn O;Ed
Format: Printed Book
Udgivet: Cambridge RSC Publishing 2010
Fag:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Online adgang:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

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

MG University

Detaljer om beholdninger fra MG University
Klassifikationsnummer: 664.06 WIL/G
Kopi Live Status Unavailable

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