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Coperta cărții "Food Emulsions and Foams" de autor necunoscut

Food Emulsions and Foams

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Description

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

Details
  • ISBN: 9781855737853
  • Authors: E. Dickinson
  • Language: Română
  • Publication Year: 1987
  • Format: Hardcover
  • Publisher: Elsevier Science
  • Pages: 290
  • Weight: 550gr
Sold By: Prior Books Total Items: 42608
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