Nylander, Tommy, <br/><br/>
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 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions<br/>Food industry and trade