Food Hydrocolloids (Routledge Revivals, Band 2) - Softcover

Softcover

ISBN 10: 0367258897 ISBN 13: 9780367258894

Verlag: CRC Press, 2021

Inhaltsangabe

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.

Über diesen Titel

Über die Autorin bzw. den Autor

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

Von der hinteren Coverseite

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.

Details zur Ausgabe

• Verlag: CRC Press
• Erscheinungsdatum: 2021
• Sprache: Englisch
• ISBN 10: 0367258897
• ISBN 13: 9780367258894
• Einband: Taschenbuch
• Anzahl der Seiten: 200
• Herausgeber: Glicksman Martin
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: GPSR Kontakt; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Deutschland