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.

Detalles Bibliográficos
Autor principal: Williams, Peter A;Ed. Philips, Glyn O;Ed
Formato: Printed Book
Publicado: Cambridge RSC Publishing 2010
Materias:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Acceso en línea:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

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

MG University

Detalle de Existencias desde MG University
Número de Clasificación: 664.06 WIL/G
Copia Estatus de actividad no disponible

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