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Food Emulsions : Molecular Organization in Lipids and Emulsions /

Food Emulsions : Molecular Organization in Lipids and Emulsions / edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom - Fourth Edition, Revised and Expanded - New York : Marcel Dekker, 2004 - 14 pages

Original from book

Subjects--Topical Terms:
Emulsions
Food industry and trade

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