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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.
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| Natura: | Printed Book |
| Pubblicazione: |
Cambridge
RSC Publishing
2010
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| Accesso online: | http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580 |
Accesso online
http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580MG University
| Collocazione: |
664.06 WIL/G |
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| Copia | Status in tempo reale non disponibile |