An edition of Gelier- und Verdickungsmittel in Lebensmitteln
(1980)
Gelier- und Verdickungsmittel in Lebensmitteln =
Gelling and thickening agents in foods
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Gelier- und Verdickungsmittel in Lebensmitteln =: Gelling and thickening agents in foods
1980, Forster
in German
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Book Details
Edition Notes
Includes bibliographical references.
Contributions chiefly in German, with 3 in English and one in French.
"Der vorliegende Band ... umfasst die Vorträge, die am Fortbildungskurs über 'Gelier- und Verdickungsmittel in Lebensmitteln' im Oktober 1978 an der Eidg. Technischen Hochschule in Zürich gehalten worden sind."--Pref.
Meeting organized by the Schweizerische Gesellschaft für Lebensmittel-Wissenschaft und -Technologie in conjunction with the Institut für Lebensmittelwissenschaft der ETH.
Errata slip inserted.
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| October 28, 2020 | Created by MARC Bot | import existing book |