Food emulsions principles, practices, and techniques

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Bibliographic Details
Main Author: McClements, D. J.
Format: eBook
Language: English
Published: Boca Raton : CRC Press, c2005.
Edition: 2nd ed.
Series: CRC series in contemporary food science
Subjects:
ISBN: 9781420039436
Physical Description: 609 p. : ill.

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