"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--BOOK JACKET.
Editions · 5
Hardback
1998 · CRC Press
392 pp · EN
9780849380082
Ebook
2004 · CRC Press
392 pp · EN
9780849380082
Paperback
2004 · CRC Press
609 pp · EN
9780849320231
Paperback
2004 · Taylor & Francis Group
EN
9781420039436
Paperback
2005 · CRC Press
609 pp · EN
9780849320231
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