Food emulsions and foams interfaces, interactions and stability

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Bibliographic Details
Other Authors:	Dickinson, E, Patino, J.M. Rodriguez
Format:	Book
Published:	Cambridge RSC 1999
Subjects:	Food > Analysis Colloids
Online Access:	Click Here to View Status and Holdings.
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Description
Physical Description:	ix, 390 p. ill. 23 cm
Bibliography:	Includes bibliographical references and index
ISBN:	0854047530

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