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Food Hydrocolloids - Routledge Revivals Martin Glicksman 1st edition
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Food Hydrocolloids - Routledge Revivals
Martin Glicksman
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.
228 pages
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | February 27, 2021 |
| ISBN13 | 9780367258771 |
| Publishers | Taylor & Francis Ltd |
| Pages | 228 |
| Dimensions | 150 × 220 × 10 mm · 417 g |
| Language | English |
| Editor | Glicksman, Martin |
