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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.
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David Julian McClements has been an Assistant or Associate Professor at the Department of Food Science at the University of Massachusetts since 1994.
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Book Description CRC Press, 1998. Condition: New. book. Seller Inventory # M0849380081