Food emulsions and foams interfaces, interactions and stability

Saved in:

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.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000n a2200000 a 4501
001	wils-267107
020	#	#	\|a 0854047530
090	0	0	\|a TP156.E6 \|b F66 1999
245	1	1	\|a Food emulsions and foams \|b interfaces, interactions and stability \|c edited by E. Dickinson, J.M. Rodriguez Patino
260	#	#	\|a Cambridge \|b RSC \|c 1999
300	#	#	\|a ix, 390 p. \|b ill. \|c 23 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food \|x Analysis
650	#	0	\|a Colloids
700	1	#	\|a Dickinson, E
700	#	#	\|a Patino, J.M. Rodriguez
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=267107
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|01700##a0011.2.2\|\|