Engineering aspects of food emulsification and homogenization /
Engineering aspects of food emulsification and homogenization /
edited by Marilyn Rayner, Petr Dejmek.
- xxvi, 305 pages : illustrattions ; 24 cm.
- Contemporary food engineering .
"A CRC title."
Includes bibliographical references and index.
Section 1. Emulsion fundamentals -- Section 2. High-energy processes -- Section 3. Low-energy processes.
9781466580435 (hardcover : alk. paper)
2015013884
Emulsions.
Food--Analysis.
Food--Extrusion.
Dispersing agents.
TP 156 / E54 2015
"A CRC title."
Includes bibliographical references and index.
Section 1. Emulsion fundamentals -- Section 2. High-energy processes -- Section 3. Low-energy processes.
9781466580435 (hardcover : alk. paper)
2015013884
Emulsions.
Food--Analysis.
Food--Extrusion.
Dispersing agents.
TP 156 / E54 2015