Normal view MARC view ISBD view

Engineering aspects of food emulsification and homogenization /

Engineering aspects of food emulsification and homogenization / edited by Marilyn Rayner and Petr Dejmek - xxvi, 305 pages : illustrations ; 24 cm. - Contemporary food engineering .

Includes bibliographical references and index

ISBN: 9781466580435

Subjects--Topical Terms:
Emulsions
Food--Analysis
Food--Extrusion
Dispersing agents

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)