Engineering aspects of food emulsification and homogenization

Engineering aspects of food emulsification and homogenization

Bibliografske podrobnosti
Drugi avtorji: Rayner, Marilyn (Editor), Dejmek, Peter (Editor)
Format: Knjiga
Jezik:English
Izdano: Boca Raton, FL CRC Press [2015]
Serija:Contemporary food engineering
Teme:
Emulsions.
Food > Analysis.
Food > Extrusion.
Dispersing agents.