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Hydrocolloids in Food Processing

Thomas R. Laaman (Editor)
ISBN: 978-0-8138-2076-7
Hardcover
360 pages
November 2010, Wiley-Blackwell
US $219.95 Add to Cart

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Hydrocolloids in Food Processing (0813820766) cover image
Other Available Formats: E-book


  • Expert guidance on choosing and using stabilizers to ensure high quality food products

  • Ensures beneficial relationships between food manufacturers and hydrocolloid suppliers

  • Numerous actual product formulations in each chapter

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Hydrocolloids in Food Processing (US $219.95)

-and- Organic Meat Production and Processing (US $209.95)

Total List Price: US $429.90
Discounted Price: US $322.42 (Save: US $107.48)

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