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Title |
Author / Artist |
Prod Type |
ISBN/ISBN-13
or UPC |
Pub
Date |
Price |
|  | Adhesion in Foods: Fundamental Principles and Applications | Nussinovitch, Amos | Hardcover | 1118851617 /
9781118851616 | 01/2017 | $202.30 |
|  | Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification | Nussinovitch, Amos | Hardcover | 143987588X /
9781439875889 | 10/2013 | $123.50 |
|  | Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications | Nussinovitch, Amos | Hardcover | 1420052233 /
9781420052237 | 12/2009 | $256.50 |
|  | Polymer Macro- And Micro-Gel Beads: Fundamentals and Applications 2010 Edition | Nussinovitch, Amos | Hardcover | 144196617X /
9781441966179 | 09/2010 | $208.99 |
|  | Polymer Macro- And Micro-Gel Beads: Fundamentals and Applications 2010 Edition | Nussinovitch, Amos | Paperback | 1489988521 /
9781489988522 | 11/2014 | $208.99 |
|  | Water-Soluble Polymer Applications in Foods | Nussinovitch, Amos | Hardcover | 0632054298 /
9780632054299 | 05/2003 | $228.90 |
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