Food Emulsions and Foams: Interfaces

by Patino J. M. Rodriguez and E. Dickinson,J. M. Rodriguez Patino,Eric (EDT) Dickinson,J. M. (EDT) Rodriguez Patino,

Food Emulsions and Foams: Interfaces, Interactions and Stability is the latest addition to a continuing series of volumes on food colloids published by The Royal Society of Chemistry. The book... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0854047530
• ISBN13: 9780854047536
• Release Date: January 1999
• Publisher: Royal Society of Chemistry
• Length: 290 Pages
• Dimensions: 6.1" x 9.2"