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Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification
Hardcover
Edition:
1
Amos Nussinovitch
Madoka Hirashima
Publisher:
CRC Press
Release Date:
2013
ISBN-10:
143987588X
ISBN-13:
9781439875889
List Price: 
$82.95
Cheapest Price Summary

Used: $249.63

Abebooks
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Total:
$249.63

New: $78.87

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$78.87
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Total:
$78.87

Semester Rental: $58.62

Knetbooks
Price:
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55 Day Rental: $52.76

Knetbooks
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$52.76
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Total:
$52.76

eBook: $45.79

eCampus
Price:
$45.79
Shipping:
$0.00
Total:
$45.79

Cheapest Price Summary

Store  Condition  Coupons & Deals  Price  Shipping  Total 
Abebooks
(Marketplace)
Used
Used $246.99
as of 4 seconds ago
$2.64
eCampus
New
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$78.87
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Knetbooks
Semester Rental
(Due Date 12/11/2026)
Semester Rental
(Due Date 12/11/2026)
$58.62
as of 4 seconds ago
FREE
Knetbooks
60 Day Rental
(Due Date 07/29/2026)
60 Day Rental
(Due Date 07/29/2026)
$52.76
as of 4 seconds ago
FREE
eCampus
180 Day eBook
(Expire Date 11/26/2026)
180 Day eBook
(Expire Date 11/26/2026)
$45.79
as of 4 seconds ago
FREE
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