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Food Emulsions
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Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
- Undertittel
- Principles, Practices, and Techniques, Third Edition
- Forfatter
- David Julian McClements
- ISBN
- 9781498726696
- Språk
- Engelsk
- Utgivelsesdato
- 21.8.2015
- Forlag
- CRC PRESS
- Tilgjengelige elektroniske format
- PDF - Adobe DRM
- Les e-boka her
- E-bokleser i mobil/nettbrett
- Lesebrett
- Datamaskin
