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.
Edited by:
Martin Glicksman Imprint: CRC Press Country of Publication: United Kingdom Volume: 3 Dimensions:
Height: 254mm,
Width: 178mm,
Weight: 708g ISBN:9780367258955 ISBN 10: 0367258951 Series:Routledge Revivals Pages: 248 Publication Date:07 November 2024 Audience:
Professional and scholarly
,
Undergraduate
Format:Hardback Publisher's Status: Active
Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.