Engineering aspects of food emulsification and homogenization / 
edited by Marilyn Rayner, Petr Dejmek. 
 - xxvi, 305 pages :  illustrattions ;  24 cm. 
 - Contemporary food engineering .
<br/><br/> "A CRC title." 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Section 1. Emulsion fundamentals -- Section 2. High-energy processes -- Section 3. Low-energy processes. 
<br/><br/><label>ISBN: </label>9781466580435 (hardcover : alk. paper) 
<br/><br/><label>LCCN: </label>2015013884 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Emulsions.<br/>Food--Analysis.<br/>Food--Extrusion.<br/>Dispersing agents.
<br/><br/><label>LC Class. No.: </label>TP 156  / E54 2015