Gums and stabilisers for the food industry 17 : : the changing face of food manufacture : the role of hydrocolloids /

Gums and stabilisers for the food industry 17 : : the changing face of food manufacture : the role of hydrocolloids / / edited by Peter A. Williams, Glyn O. Phillips.

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Bibliographic Details
Superior document:Special Publication ; Number 346
:
Gums and Stabilisers for the Food Industry Conference Glyndwr University)
TeilnehmendeR:
Williams, Peter A.,
Phillips, Glyn O.,
Place / Publishing House:Cambridge, [England] : : Royal Society of Chemistry,, 2014.
2014
Year of Publication:2014
Language:English
Series:Special publication (Royal Society of Chemistry (Great Britain)) ; Number 346.
Online Access:
Physical Description:1 online resource (405 pages) :; illustrations, graphs, tables.
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ctrlnum (MiAaPQ)5003032088
(Au-PeEL)EBL3032088
(CaPaEBR)ebr10928449
(CaONFJC)MIL871648
(OCoLC)923689935
collection bib_alma
record_format marc
spelling Gums and Stabilisers for the Food Industry Conference (17th : 2013 : Glyndwr University)
Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / edited by Peter A. Williams, Glyn O. Phillips.
Cambridge, [England] : Royal Society of Chemistry, 2014.
2014
1 online resource (405 pages) : illustrations, graphs, tables.
text rdacontent
computer rdamedia
online resource rdacarrier
Special Publication ; Number 346
Includes bibliographical references and index.
Description based on online resource; title from PDF title page (ebrary, viewed September 18, 2014).
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Gums and resins Congresses.
Food additives Congresses.
Stabilizing agents Congresses.
Hydrocolloids Congresses.
Electronic books.
Williams, Peter A., editor.
Phillips, Glyn O., editor.
Print version: Gums and Stabilisers for the Food Industry Conference (17th : 2013 : Glyndwr University) Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids. Cambridge, [England] : Royal Society of Chemistry, c2014 xv, 388 pages Special publication (Royal Society of Chemistry (Great Britain)) ; Number 346. 9781849738835
ProQuest (Firm)
Special publication (Royal Society of Chemistry (Great Britain)) ; Number 346.
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=3032088 Click to View
language English
format Conference Proceeding
eBook
author2 Williams, Peter A.,
Phillips, Glyn O.,
author_facet Williams, Peter A.,
Phillips, Glyn O.,
Gums and Stabilisers for the Food Industry Conference Glyndwr University)
author2_variant p a w pa paw
g o p go gop
author2_role TeilnehmendeR
TeilnehmendeR
author_corporate Gums and Stabilisers for the Food Industry Conference Glyndwr University)
author_sort Gums and Stabilisers for the Food Industry Conference Glyndwr University)
title Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids /
spellingShingle Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids /
Special Publication ;
title_sub the changing face of food manufacture : the role of hydrocolloids /
title_full Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / edited by Peter A. Williams, Glyn O. Phillips.
title_fullStr Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / edited by Peter A. Williams, Glyn O. Phillips.
title_full_unstemmed Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids / edited by Peter A. Williams, Glyn O. Phillips.
title_auth Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids /
title_new Gums and stabilisers for the food industry 17 :
title_sort gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids /
series Special Publication ;
series2 Special Publication ;
publisher Royal Society of Chemistry,
publishDate 2014
physical 1 online resource (405 pages) : illustrations, graphs, tables.
isbn 9781782621300
9781849738835
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber-label TP453
callnumber-sort TP 3453 C65 G867 42014
genre Electronic books.
genre_facet Congresses.
Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=3032088
illustrated Illustrated
dewey-hundreds 500 - Science
dewey-tens 540 - Chemistry
dewey-ones 547 - Organic chemistry
dewey-full 547.8434
dewey-sort 3547.8434
dewey-raw 547.8434
dewey-search 547.8434
oclc_num 923689935
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hierarchy_parent_title Special Publication ; Number 346
hierarchy_sequence Number 346.
is_hierarchy_title Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids /
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