SirsiDynix Enterprise https://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dFood$002bAdditives.$0026qf$003dAUTHOR$002509Author$002509Williams$00252C$002bPeter$002bA.$002509Williams$00252C$002bPeter$002bA.$0026te$003dILS$0026ps$003d300? 2024-09-18T12:29:01Z ent://SD_ILS/0/SD_ILS:343048 2024-09-18T12:29:01Z 2024-09-18T12:29:01Z Author&#160;Williams, Peter A.&#160;Phillips, Glyn O.&#160;Royal Society of Chemistry (Great Britain)<br/>Preferred Shelf Number&#160;ONLINE(343048.1)<br/>Electronic Access&#160;Royal Society of Chemistry <a href="http://dx.doi.org/10.1039/9781849734554">An electronic book accessible through the World Wide Web; click for information</a> <a href="http://swb.eblib.com/patron/FullRecord.aspx?p=1185596">http://swb.eblib.com/patron/FullRecord.aspx?p=1185596</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/> ent://SD_ILS/0/SD_ILS:312853 2024-09-18T12:29:01Z 2024-09-18T12:29:01Z Author&#160;Gums and Stabilisers for the Food Industry Conference (15th : 2008 : Glyndwr University)&#160;Williams, Peter A.&#160;Phillips, Glyn O.<br/>Preferred Shelf Number&#160;ONLINE(312853.1)<br/>Electronic Access&#160;Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpGSFI0011">http://app.knovel.com/web/toc.v/cid:kpGSFI0011</a><br/>Format:&#160;Electronic Resources<br/>Availability&#160;Online Library~1<br/>