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

9780367258894


Pages:   200
Publication Date:   27 February 2021
Format:   Paperback
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:   0.385kg
ISBN:  

9780367258894


ISBN 10:   0367258897
Pages:   200
Publication Date:   27 February 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
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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