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Martin Glicksman
Food Hydrocolloids [PDF ebook]

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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.

€70.25

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Format PDF ● Halaman-halaman 248 ● ISBN 9781000694369 ● Penyunting Martin Glicksman ● Penerbit CRC Press ● Diterbitkan 2020 ● Muat turun 3 kali ● Mata wang EUR ● ID 7594911 ● Salin perlindungan Adobe DRM

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