Food Emulsions : Interactions Between Proteins and Polar Lipids /
Nylander, Tommy,
Food Emulsions : Interactions Between Proteins and Polar Lipids / by Tommy Nylander ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom - Fourth Edition, Revised and Expanded - New York : Marcel Dekker, 2004 - 67 pages
Original from book
Emulsions
Food industry and trade
Food Emulsions : Interactions Between Proteins and Polar Lipids / by Tommy Nylander ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom - Fourth Edition, Revised and Expanded - New York : Marcel Dekker, 2004 - 67 pages
Original from book
Emulsions
Food industry and trade