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Martin Glicksman
Food Hydrocolloids [PDF ebook]

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Bìa của 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.

€70.25

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định dạng PDF ● Trang 248 ● ISBN 9781000694369 ● Biên tập viên Martin Glicksman ● Nhà xuất bản CRC Press ● Được phát hành 2020 ● Có thể tải xuống 3 lần ● Tiền tệ EUR ● TÔI 7594911 ● Sao chép bảo vệ Adobe DRM

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