Food Emulsions
Principles, Practices, and Techniques, Third Edition
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- CHF 240.00
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- CHF 240.00
Beschreibung des Verlags
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
GENRE
Gewerbe und Technik
ERSCHIENEN
2015
21. August
SPRACHE
EN
Englisch
UMFANG
714
Seiten
VERLAG
CRC Press
GRÖSSE
34.7
MB