|
|
|
|
| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000086923 |
| 008 |
141021s2014 flu eng |
| 020 |
|
|
|a 143987588X
|
| 020 |
|
|
|a 1439875898 (e-book)
|
| 020 |
|
|
|a 9781439875889
|
| 020 |
|
|
|a 9781439875896 (e-book)
|
| 050 |
0 |
0 |
|a TP453.C65
|b N87 2014
|
| 090 |
0 |
0 |
|a TP453.C65
|b N87 2014
|
| 100 |
1 |
|
|a Nussinovitch, A.
|e author
|
| 245 |
1 |
0 |
|a Cooking innovations
|h electronic resource
|b using hydrocolloids for thickening, gelling and emulsification
|c Amos Nussinovitch, Madoka Hirashima
|
| 246 |
3 |
0 |
|a Using hydrocolloids for thickening, gelling, and emulsification
|
| 260 |
|
|
|a Boca Raton, Florida
|b CRC Press
|c c2014
|
| 300 |
|
|
|a 1 online resource (xxxiii,332 p.)
|b ill
|
| 650 |
|
0 |
|a Cooking
|
| 650 |
|
0 |
|a Gums and resins
|
| 650 |
|
0 |
|a Hydrocolloids
|
| 650 |
|
0 |
|a Stabilizing agents
|
| 700 |
1 |
|
|a Hirashima, Madoka
|e author
|
| 856 |
4 |
0 |
|3 Crcnetbase
|u http://www.crcnetbase.com/isbn/978-1-4398-7588-9
|
| 999 |
|
|
|a 1000163552
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
|