An edition of Food emulsions and foams (1999)
Food emulsions and foams
interfaces, interactions and stability
By Eric Dickinson,E. DICKINSON,J. PATINO
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Publish Date
1999
Publisher
Royal Society of Chemistry, Information Services
Language
eng
Pages
390
Description:
subjects: Emulsions, Food, Foam, Food & beverage technology, Technology, Food Engineering, Technology & Industrial Arts, Science/Mathematics, Chemistry - General, Environmental Science, Food Science, Science / Chemistry / General, Food, microbiology, Congresses, Émulsions, Congrès, Mousse (Chimie), Aliments, Teneur en colloïdes, Emulsion, Analysis, Colloids