Food emulsions and foams
interfaces, interactions and stability
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Author
Contributions
- Dickinson, Eric. - Contributor
- Rodrʹıguez Patino, J. M. - Contributor
Publication
1999 - Royal Society of Chemistry, Information Services, Cambridge, UK, England
Language
English
Word Count
97,500 words, Guess
Page Count
390 pages
Identifiers
- Open LibraryOL18129999M
- ISBN-100854047530
- OCLC Control Number40776237
- OCLC Control Numberfoodemulsionsfoa0000unse
Classifications
- LCCTP156.E6 F663 1999
Subjects
Topics
Other Editions
- Food emulsions and foams: interfaces, interactions and stability
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