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原文書 (2)

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$800以上 (2)

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2017~2018 (1)
2013~2014 (1)

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精裝 (2)

作者


Amos Nussinovitch/ Madoka Hirashima (2)

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CRC Pr I Llc (1)
Taylor & Francis (1)

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2筆商品,1/1頁

1.More Cooking Innovations ― Novel Hydrocolloids for Special Dishes

作者:Amos Nussinovitch; Madoka Hirashima  出版社:CRC Pr I Llc  出版日:2018/10/08 裝訂:精裝

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the ar

定價:7648元   優惠價: 96883

無庫存,下單後進貨(採購期約45個工作天)

2.Cooking Innovations ― Using Hydrocolloids for Thickening, Gelling, and Emulsification

作者:Amos Nussinovitch; Madoka Hirashima  出版社:Taylor & Francis  出版日:2013/10/04 裝訂:精裝

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in

定價:2534元   優惠價: 92281

無庫存,下單後進貨(採購期約45個工作天)