| 000 | 00868 a2200253 4500 | ||
|---|---|---|---|
| 001 | 0367258897 | ||
| 005 | 20250317100400.0 | ||
| 008 | 250312042021xx eng | ||
| 020 | _a9780367258894 | ||
| 037 |
_bTaylor & Francis _cGBP 56.99 _fBB |
||
| 040 | _a01 | ||
| 041 | _aeng | ||
| 072 | 7 |
_aTDCT _2thema |
|
| 072 | 7 |
_aTDCT _2bic |
|
| 072 | 7 |
_aTEC012000 _2bisac |
|
| 072 | 7 |
_aSCI086000 _2bisac |
|
| 072 | 7 |
_a664.6 _2bisac |
|
| 100 | 1 | _aMartin Glicksman | |
| 245 | 1 | 0 | _aFood Hydrocolloids |
| 250 | _a1 | ||
| 260 |
_bCRC Press _c20210227 |
||
| 300 | _a200 p | ||
| 520 | _bFirst 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. | ||
| 999 |
_c1094 _d1094 |
||