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Engineering Aspects Food Emulsification and Homogenization

Engineering Aspects Food Emulsification and Homogenization - Boca Raton CRC Press 2015 - xxvi,305p. - Contemporary Food Engineering .

ISBN: 9781466580435

Subjects--Topical Terms:
Pure Sciences
Chemistry and Allied Sciences
Hydrosols
Engineering Aspects
Food Emulsification
Homhgenization

Dewey Class. No.: 541.34514 / R24E

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