Food emulsifiers : chemistry, technology, functional properties and applications
edited by George Charalambous, George Doxastakis
Bok Engelsk 1989
| Utgitt | Amsterdam : Elsevier , 1989
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|---|---|
| Omfang | xx, 549 s. : ill.
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| Opplysninger | Includes bibliographies and index.
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| Emner | |
| ISBN | 0444873066
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