株式会社極東書店トップ ＞ 商品一覧 ＞ Food Hydrocolloids.
商品詳細
解説
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.