Engineering aspects of food emulsification and homogenization

Engineering aspects of food emulsification and homogenization

Bibliografski detalji
Daljnji autori: Rayner, Marilyn (Urednik), Dejmek, Peter (Urednik)
Format: Knjiga
Jezik:English
Izdano: Boca Raton, FL CRC Press [2015]
Serija:Contemporary food engineering
Teme:
Emulsions.
Food > Analysis.
Food > Extrusion.
Dispersing agents.