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.

Bibliographische Detailangaben
1. Verfasser: Williams, Peter A;Ed. Philips, Glyn O;Ed
Format: Printed Book
Veröffentlicht: Cambridge RSC Publishing 2010
Schlagworte:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
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MG University

Bestandesangaben von MG University
Signatur: 664.06 WIL/G
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