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Food Emulsions : Recent Developments in Double Emulsions for Food Applications /

Garti, Nissim,

Food Emulsions : Recent Developments in Double Emulsions for Food Applications / by Nissim Garti and Axel Benichou ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom - Fourth Edition, Revised and Expanded - New York : Marcel Dekker, 2004 - 60 pages

Original from book

Subjects--Topical Terms:
Emulsions
Food industry and trade

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