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.

Bibliografske podrobnosti
Glavni avtor: Williams, Peter A;Ed. Philips, Glyn O;Ed
Format: Printed Book
Izdano: Cambridge RSC Publishing 2010
Teme:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Online dostop:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

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

MG University

Podrobnosti zaloge MG University
Signatura: 664.06 WIL/G
Kopija Zaloga ni dosegljiva

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