Engineering Aspects of Food Emulsification and Homogenization - Info and Reading Options
By Petr Dejmek and Marilyn Rayner
"Engineering Aspects of Food Emulsification and Homogenization" was published by Taylor & Francis Group in 2015, it has 331 pages and the language of the book is English.
“Engineering Aspects of Food Emulsification and Homogenization” Metadata:
- Title: ➤ Engineering Aspects of Food Emulsification and Homogenization
- Authors: Petr DejmekMarilyn Rayner
- Language: English
- Number of Pages: 331
- Publisher: Taylor & Francis Group
- Publish Date: 2015
“Engineering Aspects of Food Emulsification and Homogenization” Subjects and Themes:
- Subjects: ➤ Food, analysis - Emulsions - Food - Dispersing agents - Extrusion - Analysis
Edition Identifiers:
- The Open Library ID: OL28772724M - OL21252414W
- Library of Congress Control Number (LCCN): 2015013884
- ISBN-13: 9781466580435
- All ISBNs: 9781466580435
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