Food Emulsions
David Julian McClements
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
Thể loại:
Năm:
1998
Nhà xuát bản:
CRC Press
Ngôn ngữ:
english
Trang:
366
ISBN 10:
0849380081
ISBN 13:
9780849380082
File:
PDF, 17.40 MB
IPFS:
,
english, 1998