Titre : | Food Emulsions |
Auteurs : | Stig E. FRIBERG ; KARE LARSSON ; Johan Sjöblom |
Type de document : | Livre |
Mention d'édition : | Fourth Edition, Revised and Expanded |
Editeur : | NEW YORK : MARCEL DEKKER INC., 2004 |
ISBN/ISSN/EAN : | 978-0-8247-4696-4 |
Format : | 1 vol. (640 p.) / couv. ill., graphiques, schémas / 23,5 cm |
Note générale : | Références et index |
Langues: | Anglais |
Concepts : |
EMULSIFIANT
ADDITIF AGROALIMENTAIRE |
Index. décimale : | 664.06 |
Résumé : | Upholding the blue-ribbon standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsions science that have advanced food research and development - written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
RES 13177 | Livre | Réserve | Disponible |