Gums and Stabilisers for the Food Industry, volume 10 - P.A. Williams, G.O. Phillips (Eds.); Royal Society of Chemistry, Cambridge, UK, 2000, 470 pages+ix, ISBN 0-85404-820-0, hardbound £79.50

Author： Dickinson E.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.14, Iss.6, 2000-11, pp. : 615-615

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