Food Emulsions : Dressings and Sauces / by Larry D. Ford, Raju P. Borwankar, David Pechak and Bill Schwimmer ; edited by Stig E. Friberg, Kare Larsson and Johan Sjoblom

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Ford, Larry D [author]

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Material type: Article

ArticlePublication details: New York : Marcel Dekker, 2004Edition: Fourth Edition, Revised and ExpandedDescription: 48 pagesContent type:

text

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computer

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Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 000354 (Browse shelf(Opens below))	Available

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Previous	EBCH 000351 Food Emulsions : Recent Developments in Double Emulsions for Food Applications /	EBCH 000352 Food Emulsions : Structure, Mechanics, and Rheology of Concentrated Emulsions and Fluid Foams /	EBCH 000353 Food Emulsions : Beverage Emulsions /	EBCH 000354 Food Emulsions : Dressings and Sauces /	EBCH 000355 Food Emulsions : Analysis of Droplet Characteristics Using Low-Intensity Ultrasound /	EBCH 000356 Food Emulsions : NMR Studies of Emulsions with Particular Emphasis on Food Emulsions /	EBCH 000357 FOOD LIPIDS: Chemistry, Nutrition, and Biotechnology /	Next

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