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ISBN: 9781439875889
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143987588X /
ISBN-13:
9781439875889
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Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
by Nussinovitch, Amos, and Hirashima, Madoka
2013, CRC Press
ISBN-13:
9781439875889
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Booksplease
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$151.73
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Add this copy of Cooking Innovations: Using Hydrocolloids for Thickening to cart. $151.73, new condition, Sold by Booksplease rated 4.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2013 by CRC Press.
Edition:
2013, CRC Press
Hardcover,
New
Available Copies: 5
Details:
ISBN:
143987588X
ISBN-13:
9781439875889
Publisher:
CRC Press
Published:
2013
Language:
English
Alibris ID:
17507045023
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Seller's Description:
New. Glued binding. Paper over boards. 380 p. Contains: Illustrations, color, Figures.
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Hardcover,
Good
Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
by Nussinovitch, Amos
2013, CRC Press
ISBN-13:
9781439875889
See Item Details ▾
Bonita
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Newport Coast,
CA,
USA
$203.14
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Add this copy of Cooking Innovations: Using Hydrocolloids for Thickening to cart. $203.14, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2013 by CRC Press.
Edition:
2013, CRC Press
Hardcover,
Good
Details:
ISBN:
143987588X
ISBN-13:
9781439875889
Publisher:
CRC Press
Published:
2013
Language:
English
Alibris ID:
18003265273
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Standard Shipping: $4.99
Trackable Expedited: $9.99
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Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.
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