Food emulsions : principles, practices, and techniques /
"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--Jacket.
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
©2005.
|
| Edition: | 2nd ed. |
| Series: | CRC series in contemporary food science
|
| Subjects: |