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ISBN 9781466565074

Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Chef's Guide to Gelling, Thickening, and Emulsifying Agents by Fundació Alícia.

Published by CRC Press, (2015), Hardback, 360 pages.

Topics: Stabilizing agents, Hydrocolloids, Food, Analysis.

Book cover of: Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Chef's Guide to Gelling, Thickening, ...

1.001,00 zł
1.001,00 zł 1.032,00 zł