Hydrocolloids in Food Processing
John Wiley and Sons Ltd, 2010
295,95 €On orderDelivery: 2-3 weeks
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.
- ISBN-13
- 9780813820767
- ISBN-10
- 0813820766
- Publisher
- John Wiley and Sons Ltd
- Year
- 2010
- Publication date
- 2010-10-28
- Pages
- 360
- Dimensions
- 236x158x23
- Weight
- 717