Synopsis
Updated and revised to reflect advances made in recent years, this classic reference presents basic and applied aspects of food emulsions from liquid crystallization and association phenomena to their influence on technical processes;providing incisive coverage of topics, including protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces.
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Review
...an excellent volume that should be available to every food scientist using emulsifiers.
Food Technology
...a real value...[provides] the most updated information on both basic and applied aspects of food emulsions.
Journal of Food Science and Technology
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Food Emulsions, 3rd Edition (Food Science and Technology)
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Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Seller Inventory # Z1-G-013-01932
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Food Emulsions (Third Edition)
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Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:0824799836. Seller Inventory # 9438831
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Food Emulsions
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Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:0824799836. Seller Inventory # 9931216
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Food Emulsions, 3rd Edition (Food Science and Technology)
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Food Emulsions (Food Science and Technology, Vol 81)
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