E-bok, Engelska, 2015
Food Emulsions
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Beskrivning
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
Produktinformation
- Utgivningsdatum: 2015-08-21
- Språk: Engelska
- Filformat: PDF
- Kopieringsskydd: LCP
- ISBN: 9781498726696
- Förlag: Taylor & Francis Ltd
- Upplaga: 3
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