Food emulsifiers chemistry, technology, functional properties and applications

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Bibliographic Details
Other Authors:	Charalambous, George 1922-, Doxastakis, George
Format:	Book
Published:	Amsterdam New York Elsevier Distributors for the U.S. and Canada, Elsevier Science Pub. Co. 1989
Series:	Developments in food science 19
Subjects:	Food additives Dispersing agents
Online Access:	Click Here to View Status and Holdings.
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MARC


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001	wils-28550
020	#	#	\|a 0444873066
090	0	0	\|a TP455 \|b .F67 1989
245	1	1	\|a Food emulsifiers \|b chemistry, technology, functional properties and applications \|c edited by George Charalambous, George Doxastakis
260	#	#	\|a Amsterdam \|a New York \|b Elsevier \|b Distributors for the U.S. and Canada, Elsevier Science Pub. Co. \|c 1989
300	#	#	\|a xx, 549 p. \|b ill. \|c 25 cm
490	1	#	\|a Developments in food science \|v 19
504	#	#	\|a Includes bibliographies and index
650	#	0	\|a Food additives
650	#	0	\|a Dispersing agents
700	1	#	\|a Charalambous, George \|c 1922-
700	#	#	\|a Doxastakis, George
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=28550
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam
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