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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Обкладинка E. Dickinson: Food Emulsions and Foams (PDF)

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

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Мова Англійська ● Формат PDF ● ISBN 9781845698300 ● Редактор E. Dickinson ● Видавець Elsevier Science ● Опубліковано 1987 ● Завантажувані 6 разів ● Валюта EUR ● Посвідчення особи 3124605 ● Захист від копіювання Adobe DRM

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