GUMS AND STABILISERS FOR THE FOOD INDUSTRY
By: Phillips, Glyn O.
Contributor(s): Williams, Peter A.
Material type:
BookSeries: Progress In Food And Nutrition Science V. 6. Publisher: Oxford Pergamon 1984Description: xii,569.Subject(s): Food Additives -- Congresses | Colloids -- CongressesDDC classification: 664.04 | G954
| Item type | Current location | Collection | Call number | url | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|---|
Books
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PK Kelkar Library, IIT Kanpur | COMPACT STORAGE (BASEMENT) | 664.04 G954 (Browse shelf) | Book Request | v. 2 | Available | A85644 |
Total holds: 0
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| 664.02845 N877f FREEZE DRYING OF FOODS AND BIOLOGICALS, 1968 | 664.02853 In8t TOWARDS AN IDEAL REFRIGERATED FOOD CHAIN | 664.02853 In8t TOWARDS AN IDEAL REFRIGERATED FOOD CHAIN | 664.04 G954 GUMS AND STABILISERS FOR THE FOOD INDUSTRY | 664.06 C42 CRC HANDBOOK OF FOOD ADDITIVES | 664.06 C42h2 CRC HANDBOOK OF FOOD ADDITIVES | 664.07 Am35 PRINCIPLES OF SENSORY EVALUATION OF FOOD |
Contents : V. 1. Interactions Of Hydrocolloids -- V. 2. Applications Of Hydrocolloids
Proceedings Of 2nd International Conference, Wrexham, 1983
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