ENGLISH

Engineering aspects of food emulsification and homogenization

By Dejmek , Petr; Rayner , Marilyn

Book information

Publisher
CRC Press
Year
2015
ISBN
978-1-4665-8044-2, 1466580445
Language
english
Format
PDF
Filesize
16 MB (16325185 bytes)
Series
Contemporary food engineering (Unnumbered)
Pages
325\325
Time added
2015-06-02 03:23:36
Emulsions. Food -- Analysis. Food -- Extrusion. Di

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