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.
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. |
| Note | Unavailable |