Items related to Food Emulsions: Principles, Practice, and Techniques
Synopsis
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.
"synopsis" may belong to another edition of this title.
About the Author
David Julian McClements has been an Assistant or Associate Professor at the Department of Food Science at the University of Massachusetts since 1994.
"About this title" may belong to another edition of this title.
- PublisherCRC Press
- Publication date1998
- ISBN 10 0849380081
- ISBN 13 9780849380082
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages392
Search results for Food Emulsions: Principles, Practice, and Techniques
Seller Image
Food Emulsions - Principles, Practice, and Techniques.
Seller: Antiquariat Bookfarm, Löbnitz, Germany
Seller rating 5 out of 5 stars
Hardcover. 392 S. Ex-library with stamp and library-signature in good condition, some traces of use. R15102 9780849380082 Sprache: Englisch Gewicht in Gramm: 550. Seller Inventory # 2471277
Quantity: 1 available
Stock Image
Food Emulsions: Principles, Practice, and Techniques
Seller: dsmbooks, Liverpool, United Kingdom
Seller rating 4 out of 5 stars
Hardcover. Condition: Like New. Like New. book. Seller Inventory # D8S0-3-M-0849380081-3
Quantity: 1 available