Gums and stabilisers for the food industry 12
Saved in:
| Other Authors | , |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Cambridge :
Royal Society of Chemistry,
c2004.
|
| Series | Special publication (Royal Society of Chemistry (Great Britain)) ;
no. 294. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781847551214 9781680153699 |
| Physical Description | 1 online zdroj (xii, 603 p.) : ill. |
Cover
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| 020 | |a 9781680153699 |q (ebook) | ||
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| 245 | 0 | 0 | |a Gums and stabilisers for the food industry 12 |h [elektronický zdroj] / |c edited by P.A. Williams, G.O. Phillips. |
| 260 | |a Cambridge : |b Royal Society of Chemistry, |c c2004. | ||
| 300 | |a 1 online zdroj (xii, 603 p.) : |b ill. | ||
| 490 | 1 | |a Special publication ; |v no. 294 | |
| 500 | |a "The Proceedings of the Twelfth Gums and Stabilisers for the Food Industry Conference-Designing Structure into Foods held on 23-27 June 2003 at the North East Wales Institute, Wrexham, UK"--T.p. verso. | ||
| 500 | |a Title from title screen (viewed on June 8, 2010). | ||
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a Knovel Library |b ACADEMIC - Food Science | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 650 | 0 | |a Gums and resins |v Congresses. | |
| 650 | 0 | |a Stabilizing agents |v Congresses. | |
| 650 | 0 | |a Food additives |v Congresses. | |
| 650 | 0 | |a Hydrocolloids |v Congresses. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Williams, Peter A. | |
| 700 | 1 | |a Phillips, Glyn O. | |
| 776 | 0 | 8 | |i Print version: |z 9780854048915 |w (OCoLC)55707153 |
| 830 | 0 | |a Special publication (Royal Society of Chemistry (Great Britain)) ; |v no. 294. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpGSFI0033/gums_and_stabilisers_for_the_food_industry_12 |
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