Food Emulsions
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specia...
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| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York
MARCEL DEKKER, INC.
2004
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| Edition: | Fourth Edition, Revised and Expanded |
| Series: | Food science and technology (Marcel Dekker, Inc.)
132 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food emulsions
