Items related to Food Hydrocolloids: 2 (Routledge Revivals)
Synopsis
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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About the Author
Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.
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Food Hydrocolloids (Routledge Revivals)
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Food Hydrocolloids
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Food Hydrocolloids
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Car. Seller Inventory # 594569093
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Food Hydrocolloids (Routledge Revivals)
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Food Hydrocolloids (Routledge Revivals)
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Food Hydrocolloids (Routledge Revivals)
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