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Produkt beskrivelse
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.
Detaljer
- ISBN13 9781000806939
- Udgivet 2022
- Forlag Routledge
- Format Elektronisk medie
- Udgave 1
- Sprog Engelsk