Food emulsions
principles, practice, and techniques
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Publication
1999 - CRC Press, Boca Raton, Florida
Language
English
Word Count
94,500 words, Guess
Page Count
378 pages
Identifiers
- Internet Archivefoodemulsions00mccl
- Internet Archivefoodemulsionspri00mccl_383
- Internet Archivefoodemulsionspri0000mccl
- ISBN-100849380081
- ISBN-139780849380082
Classifications
- DDC664
- LCCTP156.E6 M35 1999
- LCCTP156.E6M35 1999
Description
"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--BOOK JACKET.
Subjects
Series Statement
- CRC series in contemporary food science
Other Editions
- Food emulsions: principles, practice, and techniques
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