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Gums and stabilisers for the food industry 10 /

The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food

Bibliographic Details
Corporate Authors: Gums and Stabilisers for the Food Industry Conference North East Wales Institute, ScienceDirect (Online service)
Other Authors: Williams, Peter A. (Editor), Phillips, Glyn O. (Editor)
Format: Conference Proceeding eBook
Language:English
Published: Cambridge, UK : Royal Society of Chemistry, [2000]
Series:Special publication (Royal Society of Chemistry (Great Britain)) ; no. 251.
Subjects:
Gums and resins > Congresses.
Stabilizing agents > Congresses.
Food additives > Congresses.
Stabilisants > Congrès.
Aliments > Additifs > Congrès.
Food additives
Gums and resins
Stabilizing agents
Electronic books.
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congrès.
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Internet

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Available Online

Holdings details from Available Online
Call Number: TP453.C65 G87 1999
 
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TP453.C65 G87 1999 Available