Chef's guide to gelling, thickening, and emulsifying agents:
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Florida
CRC Press
2015
|
| Schlagworte: | |
| Beschreibung: | Includes bibliographical references |
| Beschreibung: | 1 Online-Ressource (345 pages) |
| ISBN: | 9781466565074 9781482297874 |
Internformat
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| 264 | 1 | |a Boca Raton, Florida |b CRC Press |c 2015 | |
| 300 | |a 1 Online-Ressource (345 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
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| 500 | |a Includes bibliographical references | ||
| 650 | 4 | |a Stabilizing agents | |
| 650 | 4 | |a Hydrocolloids | |
| 653 | |a Electronic books | ||
| 912 | |a ZDB-38-EBR | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027839940 | ||
Datensatz im Suchindex
| _version_ | 1804153061356077056 |
|---|---|
| any_adam_object | |
| author_corporate | Fundació Alícia |
| author_corporate_role | aut |
| author_facet | Fundació Alícia |
| author_sort | Fundació Alícia |
| building | Verbundindex |
| bvnumber | BV042404310 |
| collection | ZDB-38-EBR |
| ctrlnum | (OCoLC)896840261 (DE-599)BVBBV042404310 |
| dewey-full | 664.2 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.2 |
| dewey-search | 664.2 |
| dewey-sort | 3664.2 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042404310 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:20:37Z |
| institution | BVB |
| isbn | 9781466565074 9781482297874 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027839940 |
| oclc_num | 896840261 |
| open_access_boolean | |
| physical | 1 Online-Ressource (345 pages) |
| psigel | ZDB-38-EBR |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | CRC Press |
| record_format | marc |
| spelling | Fundació Alícia Verfasser aut Chef's guide to gelling, thickening, and emulsifying agents Alicia Foundation Boca Raton, Florida CRC Press 2015 1 Online-Ressource (345 pages) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references Stabilizing agents Hydrocolloids Electronic books |
| spellingShingle | Chef's guide to gelling, thickening, and emulsifying agents Stabilizing agents Hydrocolloids |
| title | Chef's guide to gelling, thickening, and emulsifying agents |
| title_auth | Chef's guide to gelling, thickening, and emulsifying agents |
| title_exact_search | Chef's guide to gelling, thickening, and emulsifying agents |
| title_full | Chef's guide to gelling, thickening, and emulsifying agents Alicia Foundation |
| title_fullStr | Chef's guide to gelling, thickening, and emulsifying agents Alicia Foundation |
| title_full_unstemmed | Chef's guide to gelling, thickening, and emulsifying agents Alicia Foundation |
| title_short | Chef's guide to gelling, thickening, and emulsifying agents |
| title_sort | chef s guide to gelling thickening and emulsifying agents |
| topic | Stabilizing agents Hydrocolloids |
| topic_facet | Stabilizing agents Hydrocolloids |
| work_keys_str_mv | AT fundacioalicia chefsguidetogellingthickeningandemulsifyingagents |