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Hydrocolloids in Food Processing

indgår i Institute of Food Technologists Series serien

Hydrocolloids in Food Processing
Bag om Hydrocolloids in Food Processing

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780813820767
  • Indbinding:
  • Hardback
  • Sideantal:
  • 360
  • Udgivet:
  • 28. oktober 2010
  • Størrelse:
  • 158x236x23 mm.
  • Vægt:
  • 717 g.
  • Ukendt - mangler pt..

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Beskrivelse af Hydrocolloids in Food Processing

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described.

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