A chef's guide to gelling, thickening, and emulsifying agents
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC Press
2015
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| Online Access: | Crcnetbase |
| Physical Description: | 1 online resource (xviii, 339p.) ill |
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| ISBN: | 1466565071 1482297876 (e-book) 9781466565074 9781482297874 (e-book) |