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Food Hydrocolloids by Martin Glicksman
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Food Hydrocolloids by Martin Glicksman

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9780367258986
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9780367258986
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Description

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.



About the Author

Martin Glicksman is a Principal Scientist in the Central Research Department of General Foods Corporation, Tarrytown, New York.




Book Information
ISBN 9780367258986
Author Martin Glicksman
Format Paperback
Page Count 248
Imprint CRC Press
Publisher Taylor & Francis Ltd
Weight(grams) 449g

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