Engineering Aspects of Food Emulsification and Homogenization

By: Rayner, MarilynContributor(s): Dejmek, PetrMaterial type: TextTextSeries: Contemporary Food EngineeringPublication details: Boca Raton CRC Press 2015Description: xxvi,305pISBN: 9781466580435Subject(s): Pure Sciences | Chemistry an Allied Sciences | Hydrosols | Engineering Aspects | Food Emulsification | HomogenizationDDC classification: 541.34514
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