Food Hydrocolloids
Author:   Martin Glicksman
Publisher:   Taylor & Francis Ltd
Volume:   3
ISBN:  

9780367258955


Pages:   248
Publication Date:   13 December 2021
Format:   Hardback
Availability:   Not yet available   Availability explained
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Food Hydrocolloids


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Overview

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.

Full Product Details

Author:   Martin Glicksman
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Volume:   3
Weight:   0.708kg
ISBN:  

9780367258955


ISBN 10:   0367258951
Pages:   248
Publication Date:   13 December 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Not yet available   Availability explained
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

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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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