Hydrocolloids in Food Processing 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Laaman, Thomas R. 编作者

Blackwell Pub Professional

译者

2010-11 出版日期

360 页数

1544.00 元价格

HRD

丛书系列

9780813820767 图书编码

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发表于2024-11-26

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Hydrocolloids in Food Processing 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Hydrocolloids in Food Processing 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Hydrocolloids in Food Processing 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

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In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.

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