A chef's guide to gelling, thickening, and emulsifying agents | Matana University

Search by :

ALL Author Subject ISBN/ISSN Advanced Search

Last search:

{{tmpObj[k].text}}

Image of A chef's guide to gelling, thickening, and emulsifying agents

Text

A chef's guide to gelling, thickening, and emulsifying agents

Alicia Foundation - Organizational Body;

Description Not Available

Availability

16080953 664.2 ALI c Lt ; P3 ( My Library) Available

Detail Information

Series Title: -
Call Number: 664.2 ALI c
Publisher: New York : CRC Press., 2015
Collation: xviii, 339 p. ; col. ill. ; 23 cm.
Language: English
ISBN/ISSN: 9781466565074
Classification: 660
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Food—Analysis
Specific Detail Info: -
Statement of Responsibility: -

Other version/related

No other version available

File Attachment

No Data

Comments

You must be logged in to post a comment