D. J. McClements
Food emulsions
D. J. McClements, David J. McClements · 1999
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"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--BOOK JACKET.
Book details
- Year
- 1999
- Language
- English
- Publisher
- CRC Press
- Editions
- 3
- Pages
- 392
- ISBN
- 9780849380082
Data source: Wikidata
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