Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering Ser.)
By: and
Sign Up Now!
Already a Member? Log In
You must be logged into Bookshare to access this title.
Learn about membership options,
or view our freely available titles.
- Synopsis
- Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
- Copyright:
- 2015
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 331 Pages
- ISBN-13:
- 9781498760157
- Related ISBNs:
- 9780429073236, 9781138894334, 9781466580435
- Publisher:
- CRC Press
- Date of Addition:
- 11/10/21
- Copyrighted By:
- Taylor
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Marilyn Rayner
- Edited by:
- Petr Dejmek