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

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

Alicia Foundation

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Leidimo metai 2014 m.
Puslapių skč. 360 psl.
Viršelis Kietas viršelis
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, ...

€231,38
€231,38 €239,00