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Martin Glicksman
Food Hydrocolloids [PDF ebook]

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Copertina di Martin Glicksman: Food Hydrocolloids (PDF)

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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Formato PDF ● Pagine 248 ● ISBN 9781000694369 ● Editore Martin Glicksman ● Casa editrice CRC Press ● Pubblicato 2020 ● Scaricabile 3 volte ● Moneta EUR ● ID 7594911 ● Protezione dalla copia Adobe DRM

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