A Chef's Guide to Gelling, Thickening, and Emulsifying Agents.
- Título:
- A Chef's Guide to Gelling, Thickening, and Emulsifying Agents.
- Materia:
- Food Science & Technology
- Editor:
- CRC Press
- Descripción:
- 360 p.
- Identificadores:
- ISBN: 9780429083310
- Colección:
- Taylor Francis