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A Chef's Guide to Gelling, Thickening, and Emulsifying Agents:

Foundation, Alicia

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents: - 1st. - New York CRC Press 2015 - xviii,339p.

ISBN: RS 3291.77

Dewey Class. No.: 660.6 FOU

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