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Amos Nussinovitch - books and biography
Amos Nussinovitch - books and biography
6 products
6 products
Paper book «Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition», authors Amos Nussinovitch, Madoka Hirashima – фото №1
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Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition
Amos Nussinovitch Amos Nussinovitch, Madoka Hirashima
Not available
Paper book «Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification», authors Amos Nussinovitch, Madoka Hirashima – фото №1
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Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
Amos Nussinovitch Amos Nussinovitch, Madoka Hirashima
Not available
Paper book «Water-Soluble Polymer Applications in Foods», author Amos Nussinovitch – фото №1
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Water-Soluble Polymer Applications in Foods
Amos Nussinovitch Amos Nussinovitch
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Paper book «Adhesion in Foods: Fundamental Principles and Applications», author Amos Nussinovitch – фото №1
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Adhesion in Foods: Fundamental Principles and Applications
Amos Nussinovitch Amos Nussinovitch
Not available
Paper book «Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications», author Amos Nussinovitch – фото №1
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Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications
Amos Nussinovitch Amos Nussinovitch
Not available
Paper book «More Cooking Innovations: Novel Hydrocolloids for Special Dishes», authors Amos Nussinovitch, Madoka Hirashima – фото №1
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More Cooking Innovations: Novel Hydrocolloids for Special Dishes
Amos Nussinovitch Amos Nussinovitch, Madoka Hirashima
Not available
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