Food hydrocolloids
structures, properties, and functions
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Publication
1993 - Springer Science, New York, New York (State)
Language
English
Word Count
127,500 words, Guess
Page Count
510 pages
Physical Format
Electronic resource
Identifiers
- Internet Archivefoodhydrocolloid00nish
- ISBN-139781461360599
- ISBN-139781461524861
- ISBN-101461360595
- ISBN-101461524865
and 4 more
- OCLC Control Number847679808
- Better World Books9781461360599
- Better World Books9781461524861
- Open LibraryOL27039365M
Classifications
- LCCTP453.C65 F72 1993eb
- LCCQD1-999
- LCCRA784
Subjects
Links
Other Editions
- Food hydrocolloids: structures, properties, and functions
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