Engineering aspects of food emulsification and homogenization / edited by Marilyn Rayner, Petr Dejmek.

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Material type: Text

TextSeries: Contemporary food engineeringPublisher: Boca Raton : CRC Press/Taylor & Francis Group, [2015]Description: xxvi, 305 pages : illustrattions ; 24 cmContent type:

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Contents:

Section 1. Emulsion fundamentals -- Section 2. High-energy processes -- Section 3. Low-energy processes.

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Date due	Barcode
Book	TUP Manila Library	NFIC	General Circulation Section-GF	TP 156 E54 2015 (Browse shelf(Opens below))	Available		P00030979

"A CRC title."

Includes bibliographical references and index.

Section 1. Emulsion fundamentals -- Section 2. High-energy processes -- Section 3. Low-energy processes.

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