Food hydrocolloids characteristics, properties and structures

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Sprache:English
Veröffentlicht: New York Nova Science Publishers c2010
Schriftenreihe:Food science and technology series (Nova Science Publishers)
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record_format marc
series2 Food science and technology series (Nova Science Publishers)
spelling Food hydrocolloids characteristics, properties and structures Clarence S. Hollingworth, editor
New York Nova Science Publishers c2010
1 Online-Ressource (xiii, 309 p.)
txt rdacontent
c rdamedia
cr rdacarrier
Food science and technology series (Nova Science Publishers)
Includes bibliographical references and index
TECHNOLOGY & ENGINEERING / Food Science bisacsh
Food additives fast
Hydrocolloids fast
Hydrocolloids
Food additives
Hollingworth, Clarence S. Sonstige oth
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=339872 Aggregator Volltext
spellingShingle Food hydrocolloids characteristics, properties and structures
TECHNOLOGY & ENGINEERING / Food Science bisacsh
Food additives fast
Hydrocolloids fast
Hydrocolloids
Food additives
title Food hydrocolloids characteristics, properties and structures
title_auth Food hydrocolloids characteristics, properties and structures
title_exact_search Food hydrocolloids characteristics, properties and structures
title_full Food hydrocolloids characteristics, properties and structures Clarence S. Hollingworth, editor
title_fullStr Food hydrocolloids characteristics, properties and structures Clarence S. Hollingworth, editor
title_full_unstemmed Food hydrocolloids characteristics, properties and structures Clarence S. Hollingworth, editor
title_short Food hydrocolloids
title_sort food hydrocolloids characteristics properties and structures
title_sub characteristics, properties and structures
topic TECHNOLOGY & ENGINEERING / Food Science bisacsh
Food additives fast
Hydrocolloids fast
Hydrocolloids
Food additives
topic_facet TECHNOLOGY & ENGINEERING / Food Science
Food additives
Hydrocolloids
url http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=339872
work_keys_str_mv AT hollingworthclarences foodhydrocolloidscharacteristicspropertiesandstructures