Levnedsmiddelteknologi
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Food Hydrocolloids
Udgivet af Taylor & Francis Ltd
ISBN
9780367258894
Om denne bog
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
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Bogdetaljer
Forlag
Taylor & Francis Ltd
Kategori
Levnedsmiddelteknologi
ISBN-13
9780367258894
EAN
9780367258894
Format
Hæftet
Sprog
Engelsk
sider
200
Produktbeskrivelse
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
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