Engineering aspects of food emulsification and homogenization

Engineering aspects of food emulsification and homogenization

书目详细资料
其他作者: Rayner, Marilyn (Editor), Dejmek, Peter (Editor)
格式: 图书
语言:English
出版: Boca Raton, FL CRC Press [2015]
丛编:Contemporary food engineering
主题:
Emulsions.
Food > Analysis.
Food > Extrusion.
Dispersing agents.