Food Emulsions : Coalescence Mechanisms in Protein-Stabilized Emulsions /
van Aken, George A.,
Food Emulsions : Coalescence Mechanisms in Protein-Stabilized Emulsions / by George A. van Aken ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom - Fourth Edition, Revised and Expanded - New York : Marcel Dekker, 2004 - 27 pages
Original from book
Emulsions
Food industry and trade
Food Emulsions : Coalescence Mechanisms in Protein-Stabilized Emulsions / by George A. van Aken ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom - Fourth Edition, Revised and Expanded - New York : Marcel Dekker, 2004 - 27 pages
Original from book
Emulsions
Food industry and trade