Gums and stabilisers for the food industry 9: [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997]
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Soc. of Chemistry
1998
|
| Schriftenreihe: | Royal Society of Chemistry: Special publication
218 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | X, 433 S. Ill., graph. Darst. |
| ISBN: | 0854047085 |
Internformat
MARC
| LEADER | 00000nam a2200000 cb4500 | ||
|---|---|---|---|
| 001 | BV012171979 | ||
| 003 | DE-604 | ||
| 005 | 20090814 | ||
| 007 | t | ||
| 008 | 980928s1998 ad|| |||| 10||| eng d | ||
| 020 | |a 0854047085 |9 0-85404-708-5 | ||
| 035 | |a (OCoLC)44185161 | ||
| 035 | |a (DE-599)BVBBV012171979 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-M49 | ||
| 050 | 0 | |a TP453.C65 | |
| 082 | 0 | |a 664.06 |2 21 | |
| 084 | |a CHE 515f |2 stub | ||
| 084 | |a LEB 433f |2 stub | ||
| 245 | 1 | 0 | |a Gums and stabilisers for the food industry 9 |b [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| 264 | 1 | |a Cambridge |b Royal Soc. of Chemistry |c 1998 | |
| 300 | |a X, 433 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 1 | |a Royal Society of Chemistry: Special publication |v 218 | |
| 650 | 4 | |a Colloids |v Congresses | |
| 650 | 4 | |a Food additives |v Congresses | |
| 650 | 4 | |a Stabilizing agents |v Congresses | |
| 650 | 0 | 7 | |a Stabilisator |g Chemie |0 (DE-588)4255686-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Hydrokolloid |0 (DE-588)4113979-3 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)1071861417 |a Konferenzschrift |y 1997 |z Wrexham |2 gnd-content | |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Stabilisator |g Chemie |0 (DE-588)4255686-7 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 1 | 1 | |a Hydrokolloid |0 (DE-588)4113979-3 |D s |
| 689 | 1 | |5 DE-604 | |
| 700 | 1 | |a Williams, Peter A. |e Sonstige |4 oth | |
| 711 | 2 | |a Gums and Stabilisers for the Food Industry Conference |n 9 |d 1997 |c Wrexham |j Sonstige |0 (DE-588)5307794-5 |4 oth | |
| 830 | 0 | |a Royal Society of Chemistry: Special publication |v 218 |w (DE-604)BV001896212 |9 218 | |
| 856 | 4 | 2 | |m Digitalisierung TU Muenchen |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008246638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-008246638 | ||
Datensatz im Suchindex
| _version_ | 1804126785585020928 |
|---|---|
| adam_text | Contents
1.
Structural
and Functional Properties of Polysaccharides
Structural Features of Native and Commercially Extracted Pectins.
3
H
A Schols,
J M
Ros,
PJH
Daas,
E J
Вакх
and AG
J Voragen
Rheological Studies of Aqueous Dispersions of Microparticulated Cellulose.
16
К
Nishinari,
E
Miyoshi and
T
Takaya.
Rheological and DSC Studies of Aqueous Dispersions and Gels of Curdlan.
26
К
Nishinari,
M
Hirashima,
E
Miyoshi and
T
Takaya
Unique Gelling Properties of Non-starch Polysaccharides from Pre-processed
34
Wheat Bran.
W
Cui,
P J
Wood,
J
Weisz and
J
Mullin.
Viscoelastic studies of Locust Bean Gum Hydrogel Prepared by Freezing and
43
Thawing. Interaction between Polymer Molecules in Locust Bean Gum
-
Water
Systems During Cooking and Freezing Processes.
R
Tanaka,
T
Hatakeyama and
H Hatakeyama
Studies on the rheological behaviour of the CV-70 polysaccharide aqueous
48
solutions.
ARP
Scamparmi,
D
M Mariuzzo
and JDS Gutierrez
Effects of Salts and Saccharides on the Rheological Properties and Pulsed NMR
59
of Rice Starch during Gelatinization and
Rétrogradation
Processes.
К
Katsuta
FAO
Regional Project on Gum Arabic Specifications and Quality Control.
69
E Casadei
Gum Arabic Replacement in Confectionery Applications.
76
P
Lawson,
M
Gonze,
F
Van
Der
Schueren and
К
Rosenplenter.
Primacel™ Food Cellulose.
84
/
M
Evans,
R C
Clark and
N
Morrison
ущ
Gums and Stabilisers for the Food Industry
Rheological and Thermal Studies on the Sol-Gel Transition of Aqueous
94
Solutions of Enzymatically Modified Xyloglucan.
M
Shirakawa,
Y
Uno,
К
Yamatoya and
К
Nishinari
2.
Protein
Systems
Phase-separated Mixed Gelatin-Milk Protein Systems
107
AM
Hermansson A Altskär
and
E
Jordansson
ESR Spin Probe Study of Legumin and Ovalbumin Interactions with
117
Lipophilic Compounds in Solutions.
LA
Wasserman,
M
Le Meste,
M VMotiakin,
VP Yuryev
and
A M
Wasserman
A Study of the
Hydration
Behaviour of Rennet Caseins in Calcium
127
Chelating Salt Solution using a Rheological Approach.
Μ Ρ
Ennis, MM
О
Sullivan and
D
M Mulvihill
Gelation Properties of Smooth and Skeletal Muscle Myosin Proteins.
136
P G
Somers and
Ν Κ
Howell
Thermal Stability and Sol-Gel Transitions of Whey and Egg White Proteins.
145
Ρ
Relkin,
Τ
Meylheuc,
В
Launay and
К
Raynal
Marine Algae Proteins: A Study on the Extraction, Thermal Denaturation and
154
Functionality of Spiroulina
pacifica.
IS
Chronakis and A C Sanchez
3.
Functional Interactions in Mixed
Biopolymer
Systems
Functional Interactions in Multicomponent Polysaccharide-Containing
169
Systems.
E E Braudo
Gels made of Wheat Starch and EthyKhydroxyethyOcellulose (EHEC):
184
Rheological Behaviour:
H
Larsson
and
A-C Eliasson
Solution and Gelation Properties of Protein-Polysaccharide Mixtures:
189
Signature by Small-angle Neutron Scattering and Rheology.
D
Renard, F Boue and
J Ĺefebvre
Influence of Milk Proteins on the Gel Transition Temperature and the
202
Mechanical Properties of Weak k-Carrageenan Gels.
A Tziboula and
D S Horne
Contents ix
Milk Gels
with Low Methoxyl Pectins.
212
D Oakenfull
and A Scott
Depletion Flocculation of Casein Micelles Induced by the EPS of a Lactic
222
Acid Bacterium.
R
Tuinier
and
С
G de Kruif
Phase Separation
of Aqueous
Starch/Galactomannan Systems:
Influence of
231
ß-Lactoglobulin Addition.
CBCloss, VB Tolstoguzov,
В
Conde-P
eût
and F
Escher
Novel Gels from Xanthan-Locust Bean Gum by
Addition
of Electrolyte.
239
С
Gomes,
M P
Gonçalves
and P A Williams
The Use of Confocal Laser Scanning Microscopy in Studying Mixed
247
Biopolymer
Systems.
С
Gamier,
S
Bourriot and J-L Doublier.
4.
Processing developments
The Science and Technology of Fluid Gels.
259
/
T
Norton,
T
Foster and
R
Brown
Developments in Process Technology
-
and their Potential Uses.
269
P J
Wallin
Tiger Striping in Injected Poultry
-
Causes and Cures.
276
К
Philp,
Z
DeFreitus,
D
Nicholson and
R
Hoffman
Effect of Stabilisers and Water Content on the Rheological Properties of
286
Prefermented Frozen Wheat Doughs.
J Räsänen
and KAutio
The Mechanism of Functionality of Potato Starch in Meat Products.
295
E
Tornberg, K Andersson
and I
Asplund
Processing and Functional Behaviour of Low Tannin Mesquite Gum.
305
F M
Goycoolea,
A M
Calderón
de la Barca,
J R Balderrama, J R Valenzuela
and G
Hernández
Protein-Polysaccharide
Interactions
in Emulsions Containing High
314
Pressure Treated Protein.
E
Dickinson and
К
Pawlowsky
Liquid-core Hydrocolloid-Oil Capsules
323
A Nussinovitch and A Solomon
χ
Gums and Stabilisers for the Food Industry
The Transformation from
Enthalpie Gels
to
Entropie
Rubbery and
333
Glass-like States in High Sugar
Biopolymer
Systems.
V Evageliou,
S
Kasapiš
and
G
Sworn
The Stability of Carrageenans to Processing.
345
W
M Marrs
5.
New Methodologies
Applications of Atomic Force Microscopy in Food Science.
361
V J
Morris
Microrheology of Swollen Starch Granules.
371
S P
Carrington,
L R
Fisher and
J A Odeli
A Combined Pulse-Resonance Rheometer for Viscoelastic Gels.
381
S T
Beckett, ID Roberts,
A S
Whitehouse and
P R
Williams
Molecular Images of Gels Formed under Shear using Atomic Force Microscopy.
388
D
Power, I Larson,
P
Hartley
D E
Dunstan
and
D
V
Boger
6.
Nutritional Aspects
Functional Foods
-
Factors Critical to Success.
397
J
Young
Rheological Characterization of Inulin.
403
IEBishay
Properties and Applications of Chicory Inulin.
409
A Franck
The Use of Acacia Gum as a Source of Soluble Dietary Fibre.
413
T P
Kravtchenko
List of Participants
421
Subject Index
428
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV012171979 |
| callnumber-first | T - Technology |
| callnumber-label | TP453 |
| callnumber-raw | TP453.C65 |
| callnumber-search | TP453.C65 |
| callnumber-sort | TP 3453 C65 |
| callnumber-subject | TP - Chemical Technology |
| classification_tum | CHE 515f LEB 433f |
| ctrlnum | (OCoLC)44185161 (DE-599)BVBBV012171979 |
| dewey-full | 664.06 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.06 |
| dewey-search | 664.06 |
| dewey-sort | 3664.06 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Lebensmitteltechnologie |
| format | Conference Proceeding Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02232nam a2200505 cb4500</leader><controlfield tag="001">BV012171979</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20090814 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">980928s1998 ad|| |||| 10||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0854047085</subfield><subfield code="9">0-85404-708-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)44185161</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV012171979</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-M49</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP453.C65</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.06</subfield><subfield code="2">21</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 515f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 433f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Gums and stabilisers for the food industry 9</subfield><subfield code="b">[the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997]</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Royal Soc. of Chemistry</subfield><subfield code="c">1998</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">X, 433 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="1" ind2=" "><subfield code="a">Royal Society of Chemistry: Special publication</subfield><subfield code="v">218</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Colloids</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food additives</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Stabilizing agents</subfield><subfield code="v">Congresses</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Stabilisator</subfield><subfield code="g">Chemie</subfield><subfield code="0">(DE-588)4255686-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Hydrokolloid</subfield><subfield code="0">(DE-588)4113979-3</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)1071861417</subfield><subfield code="a">Konferenzschrift</subfield><subfield code="y">1997</subfield><subfield code="z">Wrexham</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Stabilisator</subfield><subfield code="g">Chemie</subfield><subfield code="0">(DE-588)4255686-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Hydrokolloid</subfield><subfield code="0">(DE-588)4113979-3</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Williams, Peter A.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="711" ind1="2" ind2=" "><subfield code="a">Gums and Stabilisers for the Food Industry Conference</subfield><subfield code="n">9</subfield><subfield code="d">1997</subfield><subfield code="c">Wrexham</subfield><subfield code="j">Sonstige</subfield><subfield code="0">(DE-588)5307794-5</subfield><subfield code="4">oth</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Royal Society of Chemistry: Special publication</subfield><subfield code="v">218</subfield><subfield code="w">(DE-604)BV001896212</subfield><subfield code="9">218</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung TU Muenchen</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008246638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-008246638</subfield></datafield></record></collection> |
| genre | (DE-588)1071861417 Konferenzschrift 1997 Wrexham gnd-content |
| genre_facet | Konferenzschrift 1997 Wrexham |
| id | DE-604.BV012171979 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:22:58Z |
| institution | BVB |
| institution_GND | (DE-588)5307794-5 |
| isbn | 0854047085 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-008246638 |
| oclc_num | 44185161 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM |
| owner_facet | DE-12 DE-M49 DE-BY-TUM |
| physical | X, 433 S. Ill., graph. Darst. |
| publishDate | 1998 |
| publishDateSearch | 1998 |
| publishDateSort | 1998 |
| publisher | Royal Soc. of Chemistry |
| record_format | marc |
| series | Royal Society of Chemistry: Special publication |
| series2 | Royal Society of Chemistry: Special publication |
| spelling | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] Cambridge Royal Soc. of Chemistry 1998 X, 433 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 218 Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie (DE-588)4255686-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Hydrokolloid (DE-588)4113979-3 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1997 Wrexham gnd-content Lebensmittel (DE-588)4034870-2 s Stabilisator Chemie (DE-588)4255686-7 s DE-604 Hydrokolloid (DE-588)4113979-3 s Williams, Peter A. Sonstige oth Gums and Stabilisers for the Food Industry Conference 9 1997 Wrexham Sonstige (DE-588)5307794-5 oth Royal Society of Chemistry: Special publication 218 (DE-604)BV001896212 218 Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008246638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] Royal Society of Chemistry: Special publication Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie (DE-588)4255686-7 gnd Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd |
| subject_GND | (DE-588)4255686-7 (DE-588)4034870-2 (DE-588)4113979-3 (DE-588)1071861417 |
| title | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_auth | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_exact_search | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_full | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_fullStr | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_full_unstemmed | Gums and stabilisers for the food industry 9 [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| title_short | Gums and stabilisers for the food industry 9 |
| title_sort | gums and stabilisers for the food industry 9 the proceedings of the ninth gums and stabilisers for the food industry conference functional aspects held at plas coch college the north east wales institute wrexham on 7 11 july 1997 |
| title_sub | [the proceedings of the Ninth Gums and Stabilisers for the Food Industry Conference Functional Aspects held at Plas Coch College, the North East Wales Institute, Wrexham on 7 - 11 July 1997] |
| topic | Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie (DE-588)4255686-7 gnd Lebensmittel (DE-588)4034870-2 gnd Hydrokolloid (DE-588)4113979-3 gnd |
| topic_facet | Colloids Congresses Food additives Congresses Stabilizing agents Congresses Stabilisator Chemie Lebensmittel Hydrokolloid Konferenzschrift 1997 Wrexham |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008246638&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
| work_keys_str_mv | AT williamspetera gumsandstabilisersforthefoodindustry9theproceedingsoftheninthgumsandstabilisersforthefoodindustryconferencefunctionalaspectsheldatplascochcollegethenortheastwalesinstitutewrexhamon711july1997 AT gumsandstabilisersforthefoodindustryconferencewrexham gumsandstabilisersforthefoodindustry9theproceedingsoftheninthgumsandstabilisersforthefoodindustryconferencefunctionalaspectsheldatplascochcollegethenortheastwalesinstitutewrexhamon711july1997 |