Hydrocolloids in food processing
288,95 $

Hydrocolloids in food processing

THOMAS R. LAAMAN


Hydrocolloids in food processing

THOMAS R. LAAMAN

288,95 $ 288,95 $
Régulier: 288,95 $
Rabais: 0,00 $ (0%)
Livre numérique non disponible
Résumé
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
Détails
Titre
Hydrocolloids in food processing
Prix
288,95 $
Sujet
Format Poche
Non
Langue
Français/French
Date de publication
2010-09-02
ISBN
9780813814339
Code Interne
2174150
Numéro de produit
2174150
Format numérique
pdf
Protection
Adobe DRM
Entrepôt Numérique
NUMILOG

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