Food Emulsifiers and Their Applications Second Edition /
Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interac...
Συγγραφή απο Οργανισμό/Αρχή: | SpringerLink (Online service) |
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Άλλοι συγγραφείς: | Hasenhuettl, Gerard L. (Επιμελητής έκδοσης), Hartel, Richard W. (Επιμελητής έκδοσης) |
Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
New York, NY :
Springer New York,
2008.
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Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Παρόμοια τεκμήρια
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Food Materials Science Principles and Practice /
Έκδοση: (2008) -
Physical Properties of Foods
ανά: Sahin, Serpil, κ.ά.
Έκδοση: (2006) -
An Introduction to the Physical Chemistry of Food
ανά: Coupland, John N.
Έκδοση: (2014) -
Edible Films and Coatings for Food Applications
Έκδοση: (2009) -
Food Emulsifiers and Their Applications
Έκδοση: (2019)