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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: $248.82

Abebooks
(Marketplace)
Price:
$246.18
Shipping:
$2.64
Total:
$248.82

New: $78.87

eCampus
Price:
$78.87
Shipping:
$0.00
Total:
$78.87

Semester Rental: $58.62

Knetbooks
Price:
$58.62
Shipping:
$0.00
Total:
$58.62

55 Day Rental: $52.76

Knetbooks
Price:
$52.76
Shipping:
$0.00
Total:
$52.76

eBook: $40.70

Textbooks.com
Price:
$40.70
Shipping:
$0.00
Total:
$40.70

Cheapest Price Summary

Store  Condition  Coupons & Deals  Price  Shipping  Total 
Abebooks
(Marketplace)
Used
Used $246.18
as of 4 seconds ago
$2.64
eCampus
New
New

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$78.87
as of 4 seconds ago
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Knetbooks
Semester Rental
(Due Date 07/31/2026)
Semester Rental
(Due Date 07/31/2026)
$58.62
as of 4 seconds ago
FREE
Knetbooks
60 Day Rental
(Due Date 06/08/2026)
60 Day Rental
(Due Date 06/08/2026)
$52.76
as of 4 seconds ago
FREE
Textbooks.com
180 Day eBook
(Expire Date 10/06/2026)
180 Day eBook
(Expire Date 10/06/2026)
$40.70
as of 4 seconds ago
FREE
This book is not available for: 85 Day Rental, Sell Back