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Food Emulsions - Food Science and Technology 4.º edición
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Food Emulsions - Food Science and Technology
Focuses on strategies to analyze the functionality and performance of food emulsions and explores developments in emulsion science that have advanced food research and development. This book probes technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation.
666 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 4 de noviembre de 2003 |
| ISBN13 | 9780824746964 |
| Editores | Taylor & Francis Inc |
| Páginas | 666 |
| Dimensiones | 160 × 235 × 36 mm · 1 kg |
| Lengua | Inglés |
| Editor | Friberg, Stig |
| Editor | Larsson, Kare (Lund University, Sweden) |
| Editor | Sjoblom, Johan (Norwegian University of Science & Technology, Trondheim, Nor) |
