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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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Bìa của 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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Ngôn ngữ Anh ● định dạng PDF ● ISBN 9781845698300 ● Biên tập viên E. Dickinson ● Nhà xuất bản Elsevier Science ● Được phát hành 1987 ● Có thể tải xuống 6 lần ● Tiền tệ EUR ● TÔI 3124605 ● Sao chép bảo vệ Adobe DRM

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