Food emulsifiers: Chemistry, technology, functional properties and applications (Developments in food science)

By George Charalambous

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• Format: Hardcover
• Language: English
• ISBN: 0444873066
• ISBN13: 9780444873064
• Release Date: January 1989
• Publisher: Distributors for the U.S. and Canada, Elsevier Science Pub. Co
• Length: 549 Pages
• Weight: 2.45 lbs.