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Gums and stabilisers for the food industry 17 : the changing face of food manufacture : the role of hydrocolloidsGums and Stabilisers for the Food Industry Conference (17th ; 2013 ; Glyndwr University)Type of material - proceedings ; adult, seriousPublication and manufacture - Cambridge : The Royal Society of Chemistry, cop. 2014Language - englishISBN - 978-1-84973-883-5; 1-84973-883-1; 978-1-78262-130-0COBISS.SI-ID - 37490949
Author
Gums and Stabilisers for the Food Industry Conference
Other authors
Williams, Peter A. |
Phillips, Glyn O. |
Royal Society of Chemistry |
Great Britain
Topics
Gums and resins |
Stabilizing agents |
Food additives |
organska kemija |
živilska kemija |
prehrambena industrija |
živila |
smole |
stabilizatorji |
hidrokoloidi |
proteini |
lastnosti |
aplikacije |
polisaharidi |
izolacije |
karakterizacija |
fizikalno-kemijske lastnosti |
reološke lastnosti |
emulzije |
pene |
tanke plasti |
učinki na zdravje |
zborniki
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Library/institution |
City | Acronym | For loan | Other holdings |
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Central Technological Library of the University of Ljubljana | Ljubljana | CTK |
outside loan 1 cop.
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Williams, Peter A. | ![]() |
Phillips, Glyn O. | ![]() |
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