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Description
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.
Information
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- Format:PDF
- Pages:228 pages
- Publisher:CRC Press
- Publication Date:27/03/2020
- Category:
- ISBN:9781000694314
Other Formats
- Hardback from £139.83
- Paperback / softback from £47.01
- EPUB from £47.69
Information
-
Download Now
- Format:PDF
- Pages:228 pages
- Publisher:CRC Press
- Publication Date:27/03/2020
- Category:
- ISBN:9781000694314
