Food emulsions : principles, practices, and techniques

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Bibliographic Details
Main Author McClements, D. J. (Author)
Format Book
LanguageEnglish
Published Boca Raton : CRC Press, c2005
Edition2nd ed.
SeriesCRC series in contemporary food science
Subjects
potravinářská technologie
potravinářství
potravinářská biochemie
food technology
food industry and trade
food biochemistry
monografie
monographs

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Status CheckedOut – Due: 01.01.2024 More Information Location FT Call Number 664/MCCLEMENTS,D.J.

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