| 000 | 02526nam a2200505 i 4500 | ||
|---|---|---|---|
| 001 | EBC3032088 | ||
| 003 | MiAaPQ | ||
| 005 | 20240121041812.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 140919t20142014enka ob 001 0 eng d | ||
| 020 | _z9781849738835 | ||
| 020 |
_a9781782621300 _q(electronic bk.) |
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| 035 | _a(MiAaPQ)EBC3032088 | ||
| 035 | _a(Au-PeEL)EBL3032088 | ||
| 035 | _a(CaPaEBR)ebr10928449 | ||
| 035 | _a(CaONFJC)MIL871648 | ||
| 035 | _a(OCoLC)923689935 | ||
| 040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTP453.C65 _b.G867 2014 |
|
| 082 | 0 |
_a547.8434 _223 |
|
| 111 | 2 |
_aGums and Stabilisers for the Food Industry Conference _n(17th : _d2013 : _cGlyndwr University) |
|
| 245 | 1 | 0 |
_aGums and stabilisers for the food industry 17 : _bthe changing face of food manufacture : the role of hydrocolloids / _cedited by Peter A. Williams, Glyn O. Phillips. |
| 264 | 1 |
_aCambridge, [England] : _bRoyal Society of Chemistry, _c2014. |
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| 264 | 4 | _c2014 | |
| 300 |
_a1 online resource (405 pages) : _billustrations, graphs, tables. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 490 | 1 |
_aSpecial Publication ; _vNumber 346 |
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| 504 | _aIncludes bibliographical references and index. | ||
| 588 | _aDescription based on online resource; title from PDF title page (ebrary, viewed September 18, 2014). | ||
| 590 | _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 |
_aGums and resins _vCongresses. |
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| 650 | 0 |
_aFood additives _vCongresses. |
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| 650 | 0 |
_aStabilizing agents _vCongresses. |
|
| 650 | 0 |
_aHydrocolloids _vCongresses. |
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| 655 | 4 | _aElectronic books. | |
| 700 | 1 |
_aWilliams, Peter A., _eeditor. |
|
| 700 | 1 |
_aPhillips, Glyn O., _eeditor. |
|
| 776 | 0 | 8 |
_iPrint version: _aGums and Stabilisers for the Food Industry Conference (17th : 2013 : Glyndwr University) _tGums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloids. _dCambridge, [England] : Royal Society of Chemistry, c2014 _hxv, 388 pages _kSpecial publication (Royal Society of Chemistry (Great Britain)) ; Number 346. _z9781849738835 |
| 797 | 2 | _aProQuest (Firm) | |
| 830 | 0 |
_aSpecial publication (Royal Society of Chemistry (Great Britain)) ; _vNumber 346. |
|
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=3032088 _zClick to View |
| 999 |
_c156189 _d156189 |
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