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.

Bibliografische gegevens
Hoofdauteur: Williams, Peter A;Ed. Philips, Glyn O;Ed
Formaat: Printed Book
Gepubliceerd in: Cambridge RSC Publishing 2010
Onderwerpen:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Online toegang:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

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

MG University

Exemplaargegevens van MG University
Plaatsingsnummer: 664.06 WIL/G
Kopie Status is onbeschikbaar

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