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.

Detalhes bibliográficos
Autor principal: Williams, Peter A;Ed. Philips, Glyn O;Ed
Formato: Printed Book
Publicado em: Cambridge RSC Publishing 2010
Assuntos:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Acesso em linha:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

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

MG University

Detalhes do Exemplar MG University
Área/Cota: 664.06 WIL/G
Cód. Barras: Informação em tempo real indisponível

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