More cooking innovations: novel hydrocolloids for special dishes
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton
CRC, Taylor & Francis Group
[2018]
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| Subjects: | |
| Online Access: | Volltext |
| Item Description: | 7.8.1 Mayonnaise-Type Dressing OCLC-licensed vendor bibliographic record |
| Physical Description: | 1 online resource (325 pages) |
| ISBN: | 9781351620635 1351620630 9781315111971 1315111977 9781351620628 1351620622 9781351620642 1351620649 |
Staff View
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Record in the Search Index
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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 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032032560 |
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| physical | 1 online resource (325 pages) |
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| publishDate | 2018 |
| publishDateSearch | 2018 |
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| publisher | CRC, Taylor & Francis Group |
| record_format | marc |
| 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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