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.

Sonraí Bibleagrafaíochta
Príomhúdar: Williams, Peter A;Ed. Philips, Glyn O;Ed
Formáid: Printed Book
Foilsithe: Cambridge RSC Publishing 2010
Ábhair:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Rochtain Ar Líne:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Idirlíon

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

MG University

Sonraí sealbhúcháin ó MG University
Gairmuimhir: 664.06 WIL/G
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