Food emulsions : principles, practices, and techniques

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Bibliographic Details
Main Author McClements, D. J. (Author)
Format Book
LanguageEnglish
Published Boca Raton : CRC Press, c2005
Edition2nd ed.
SeriesCRC series in contemporary food science
Subjects
potravinářská technologie
potravinářství
potravinářská biochemie
food technology
food industry and trade
food biochemistry
monografie
monographs
ISBN0849320232
Physical Description609 s. : il. ; 27 cm

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Bibliography:Obsahuje bibliografické odkazy a rejstřík
ISBN:0849320232
Physical Description:609 s. : il. ; 27 cm

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