Food Hydrocolloids by Martin Glicksman

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Food Hydrocolloids by Martin Glicksman

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Food Hydrocolloids by 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.

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Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.

SKU Unavailable
ISBN 13 9780849360435
ISBN 10 0849360439
Title Food Hydrocolloids
Author Martin Glicksman
Condition Unavailable
Binding Type Hardback
Publisher Taylor & Francis Inc
Year published 1986-04-01
Number of pages 256
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.