Food Hydrocolloids - Paperback
$136.58
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Food Hydrocolloids - Paperback
$136.58
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by Martin Glicksman (Editor)
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.
Author Biography
Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.
Number of Pages: 200
Dimensions: 0.44 x 10 x 7 IN
Publication Date: February 27, 2021
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