Food Emulsions
Tietoa kirjasta
Discover the intricate world of food emulsions with the fourth edition of Food Emulsions, published by Taylor & Francis Inc in 2003. This comprehensive volume spans 666 pages and delves into innovative strategies for analyzing the functionality and performance of food emulsions. Authored by leading experts in the field, this book explores significant advancements in emulsion science that have propelled food research and development forward.
Gain valuable insights into various technologies for assessing food emulsions, ensuring excellence in food product design. The text emphasizes effective methods for emulsion characterization and investigation, making it an essential resource for food scientists, researchers, and industry professionals alike. Whether you're involved in product development or simply passionate about food science, Food Emulsions is a must-have addition to your collection.
| Kirjoittaja | Stig Friberg |
|---|---|
| Kustantaja | Taylor & Francis Inc |
| Julkaistu | 2003 m. |
| Kieli | Englanti |
| Sivumäärä | 666 psl. |
| Sidosasu | Kovakantinen |
| Painos | 4 ed |
| ISBN | 9780824746964 |