Engineering aspects of food emulsification and homogenization

Engineering aspects of food emulsification and homogenization

Podrobná bibliografie
Další autoři: Rayner, Marilyn (Editor), Dejmek, Peter (Editor)
Médium: Kniha
Jazyk:English
Vydáno: Boca Raton, FL CRC Press [2015]
Edice:Contemporary food engineering
Témata:
Emulsions.
Food > Analysis.
Food > Extrusion.
Dispersing agents.