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Food emulsifiers : chemistry, technology, functional properties and applications / edited by George Charalambous, George Doxastakis

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  • MARC

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    TP455
    .F67 1989
     
    281769 (Shelf),BOK
    Food emulsifiers : chemistry, technology, functional properties and applications. - Amsterdam. - New York , 1989.

         xx, 549 p. : ill. ; 25 cm Developments in food science 19.

         ISBN 0444873066.
         
         1. Food additives 2. Dispersing agents.I. Charalambous, George,1922- II. Doxastakis, George III. Title IV. Series
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    281769ShelfPERPUSTAKAAN TUN ABDUL RAZAK(P1)BOOKRAK TERBUKA (OPEN SHELVES)
    348457ShelfPERPUSTAKAAN KEJURUTERAAN TAR(P3)BOOKret

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