Food Hydrocolloids
Author:   Martin Glicksman
Publisher:   Taylor & Francis Ltd
Volume:   2
ISBN:  

9780367258887


Pages:   200
Publication Date:   27 August 2019
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Food Hydrocolloids


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Author:   Martin Glicksman
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Volume:   2
Weight:   0.530kg
ISBN:  

9780367258887


ISBN 10:   0367258889
Pages:   200
Publication Date:   27 August 2019
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

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