An edition of Food emulsions and foams
(1999)
Food emulsions and foams
interfaces, interactions and stability
by Eric Dickinson, E. DICKINSON, and J. PATINO
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Subjects
Emulsions, Food, Foam, Food & beverage technology, Technology, Food Engineering, Technology & Industrial Arts, Science/Mathematics, Chemistry - General, Environmental Science, Food Science, Science / Chemistry / General, Food, microbiology, Congresses, Émulsions, Congrès, Mousse (Chimie), Aliments, Teneur en colloïdes, Emulsion, Analysis, Colloids| Edition | Availability |
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1
Food emulsions and foams: interfaces, interactions and stability
1999, Royal Society of Chemistry, Information Services
in English
0854047530 9780854047536
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2
FOOD EMULSIONS AND FOAMS (Special Publications)
February 19, 1999, Royal Society of Chemistry
Hardcover
in English
- 1 edition
0854047530 9780854047536
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Book Details
Edition Notes
Includes bibliographical references and index.
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History
- Created October 11, 2008
- 6 revisions
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| July 15, 2024 | Edited by MARC Bot | import existing book |
| December 7, 2022 | Edited by ImportBot | import existing book |
| March 30, 2022 | Edited by ImportBot | import existing book |
| December 29, 2021 | Edited by ImportBot | import existing book |
| October 11, 2008 | Created by ImportBot | Imported from Oregon Libraries MARC record |