Food emulsions : principles, practices, and techniques

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Bibliographic Details
Main Author: McClements, D. J. (Author)
Format: Book
Language: English
Published: Boca Raton : CRC Press, c2005
Edition: 2nd ed.
Series: CRC series in contemporary food science
Subjects:
potravinářská technologie
potravinářství
potravinářská biochemie
food technology
food industry and trade
food biochemistry
monografie
monographs
ISBN: 0849320232
Physical Description: 609 s. : il. ; 27 cm

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ikona NpovdaGlossary of Terms
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