Food Emulsifiers and Their Applications Second Edition /

• Corporate Author: SpringerLink (Online service)
• Other Authors: Hasenhuettl, Gerard L. (Editor), Hartel, Richard W. (Editor)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York, 2008.
• Subjects: Chemistry.; Food > Biotechnology.; Physical chemistry.; Food Science.; Chemistry/Food Science, general.; Physical Chemistry.

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...