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.

Detaylı Bibliyografya
Yazar: Williams, Peter A;Ed. Philips, Glyn O;Ed
Materyal Türü: Printed Book
Baskı/Yayın Bilgisi: Cambridge RSC Publishing 2010
Konular:
Gums and resins > Congresses > Stabilizing agents > Congresses > Food additives > Congresses.
Online Erişim:http://classify.oclc.org/classify2/ClassifyDemo?owi=4161478580

Internet

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

MG University

Detaylı Erişim Bilgileri MG University
Yer Numarası: 664.06 WIL/G
Kopya Bilgisi Konumu erişilebilir değil.

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