Food Emulsions (Food Science and Technology, Vol 81)
Friberg
Updated and revised to reflect advances made in recent years, this classic reference presents basic and applied aspects of food emulsions from liquid crystallization and association phenomena to their influence on technical processes;providing incisive coverage of topics, including protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces.
Categories:
Year:
1997
Edition:
1
Publisher:
CRC
Language:
english
ISBN 10:
0824799836
ISBN 13:
9780824799830
File:
EPUB, 5.22 MB
IPFS:
,
english, 1997