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Engineering Aspects of Food Emulsification and Homogenization
e-bok, 2015
Engelsk
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Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
- Redaktør
- Petr Dejmek, Marilyn Rayner
- ISBN
- 9781498760157
- Språk
- Engelsk
- Utgivelsesdato
- 24.4.2015
- Forlag
- CRC PRESS
- Tilgjengelige elektroniske format
- Epub - Adobe DRM
- Les e-boka her
- E-bokleser i mobil/nettbrett
- Lesebrett
- Datamaskin
