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portada cooking innovations: using hydrocolloids for thickening, gelling, and emulsification (in English)
Type
Physical Book
Publisher
Author
Year
2013
Language
English
Pages
256
ISBN
143987588x
ISBN13
9781439875889
Categories

cooking innovations: using hydrocolloids for thickening, gelling, and emulsification (in English)

Nussinovitch, Amos (Author) · crc press · Physical Book

cooking innovations: using hydrocolloids for thickening, gelling, and emulsification (in English) - nussinovitch, amos

Physical Book

$ 134.02

$ 223.36

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Origin: United Kingdom (Import costs included in the price)
It will be shipped from our warehouse between Wednesday, July 10 and Monday, July 22.
You will receive it anywhere in United States between 1 and 3 business days after shipment.

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