More cooking innovations: novel hydrocolloids for special dishes
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC, Taylor & Francis Group
[2018]
|
| Schlagworte: | |
| Online-Zugang: | URL des Erstveröffentlichers |
| Beschreibung: | 7.8.1 Mayonnaise-Type Dressing OCLC-licensed vendor bibliographic record |
| Beschreibung: | 1 online resource (325 pages) |
| ISBN: | 9781351620635 1351620630 9781315111971 1315111977 9781351620628 1351620622 9781351620642 1351620649 |
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| 650 | 4 | |a Gums and resins | |
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Datensatz im Suchindex
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| id | DE-604.BV046620828 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:08:07Z |
| indexdate | 2024-07-10T08:49:27Z |
| institution | BVB |
| isbn | 9781351620635 1351620630 9781315111971 1315111977 9781351620628 1351620622 9781351620642 1351620649 |
| language | English |
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| spelling | Nussinovitch, A. Verfasser aut More cooking innovations novel hydrocolloids for special dishes Amos Nussinovitch and Madoka Hirashima Boca Raton CRC, Taylor & Francis Group [2018] 1 online resource (325 pages) txt rdacontent c rdamedia cr rdacarrier 7.8.1 Mayonnaise-Type Dressing OCLC-licensed vendor bibliographic record TECHNOLOGY & ENGINEERING / Chemical & Biochemical bisacsh Hydrocolloids Cooking Gums and resins Stabilizing agents Hirashima, Madoka Sonstige oth https://www.taylorfrancis.com/books/9781315111971 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Nussinovitch, A. More cooking innovations novel hydrocolloids for special dishes TECHNOLOGY & ENGINEERING / Chemical & Biochemical bisacsh Hydrocolloids Cooking Gums and resins Stabilizing agents |
| title | More cooking innovations novel hydrocolloids for special dishes |
| title_auth | More cooking innovations novel hydrocolloids for special dishes |
| title_exact_search | More cooking innovations novel hydrocolloids for special dishes |
| title_exact_search_txtP | More cooking innovations novel hydrocolloids for special dishes |
| title_full | More cooking innovations novel hydrocolloids for special dishes Amos Nussinovitch and Madoka Hirashima |
| title_fullStr | More cooking innovations novel hydrocolloids for special dishes Amos Nussinovitch and Madoka Hirashima |
| title_full_unstemmed | More cooking innovations novel hydrocolloids for special dishes Amos Nussinovitch and Madoka Hirashima |
| title_short | More cooking innovations |
| title_sort | more cooking innovations novel hydrocolloids for special dishes |
| title_sub | novel hydrocolloids for special dishes |
| topic | TECHNOLOGY & ENGINEERING / Chemical & Biochemical bisacsh Hydrocolloids Cooking Gums and resins Stabilizing agents |
| topic_facet | TECHNOLOGY & ENGINEERING / Chemical & Biochemical Hydrocolloids Cooking Gums and resins Stabilizing agents |
| url | https://www.taylorfrancis.com/books/9781315111971 |
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