Book title: Hydrocolloids in Food Processing
Sіzе: 5.35 MB
Date of placement: 4.09.2012
ISВN: 9780470961896
Formаts: pdf, text, audio, epub, ebook, ipad, android
Author: Thomas R. Laaman
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.

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