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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability.
ISBN
9781461432555
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
7.3.2012
Antall sider
66