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Martin Glicksman
Food Hydrocolloids [PDF ebook]

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Örtmek 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.

€70.76

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Biçim PDF ● Sayfalar 228 ● ISBN 9781000694314 ● Yayımcı CRC Press ● Yayınlanan 2020 ● İndirilebilir 3 kez ● Döviz EUR ● Kimlik 8112488 ● Kopya koruma Adobe DRM

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Martin Glicksman

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