• Book cover of: Engineering Aspects of Food Emulsification and Homogenization. By: Petr Dejmek

Engineering Aspects of Food Emulsification and Homogenization

Petr Dejmek

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Autorius Petr Dejmek
Žanras Food, analysis
Leidimo metai 2015 m.
Puslapių skč. 331 psl.
Viršelis Kietas viršelis
ISBN 9781466580435

Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization by Petr Dejmek, Marilyn Rayner.

Published by Taylor & Francis Group, (2015), Hardback, 331 pages.

Topics: Food, analysis, Emulsions, Food.

Book cover of: Engineering Aspects of Food Emulsification and Homogenization. By: Petr Dejmek

Engineering Aspects of Food Emulsific...

€321,31
€321,31 €331,25