Engineering aspects of food emulsification and homogenization / 
edited by Marilyn Rayner and Petr Dejmek 
 - xxvi, 305 pages :  illustrations ;  24 cm. 
 - Contemporary food engineering .
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781466580435 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions<br/>Food--Analysis<br/>Food--Extrusion<br/>Dispersing agents