Hydrocolloids in Food Processing (Bog, Hardback, Engelsk)
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Hydrocolloids in Food Processing

(Bog, Hardback, Engelsk)
Hydrocolloids in Food Processing
Forlag: John Wiley and Sons Ltd

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Beskrivelse

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described.

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Alle detaljer

Forlag John Wiley and Sons Ltd
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 28-10-2010
Første udgivelsesår 2010
Serie Institute of Food Technologists Series
Fagredaktør Thomas R. (Guaranteed Gums) Laaman
Originalsprog United Kingdom
Sideantal 360
Indbinding Hardback
Forlag John Wiley and Sons Ltd
Sideoplysninger 360 pages
Mål 236 x 158 x 23
ISBN-13 / EAN-13 9780813820767