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E. Dickinson
Food Emulsions and Foams [PDF ebook]

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的封面 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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语言英语 ● 格式 PDF ● ISBN 9781845698300 ● 编辑 E. Dickinson ● 出版者 Elsevier Science ● 发布时间 1987 ● 下载 6 时 ● 货币 EUR ● ID 3124605 ● 复制保护 Adobe DRM

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