Verwandte Artikel zu Food Emulsions: Principles, Practice, and Techniques
Inhaltsangabe
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
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Reseña del editor
Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions.
Reseña del editor
This title addresses the science of emulsions and its application to food science. This study examines the significant implications of emulsifiers related to food texture and food processing. Topics inlude the formation, characterization, and application of emulsions.
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Suchergebnisse für Food Emulsions: Principles, Practice, and Techniques
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Food Emulsions: Principles, Practice, and Techniques.
Anbieter: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Deutschland
Verkäuferbewertung 5 von 5 Sternen
1st ed. 19 x 26 cm. 392 pages. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch. Artikel-Nr. 6378VB
Anzahl: 1 verfügbar
Foto des Verkäufers
Food Emulsions - Principles, Practice, and Techniques.
Anbieter: Antiquariat Bookfarm, Löbnitz, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Hardcover. 392 S. Ex-library with stamp and library-signature in good condition, some traces of use. R15102 9780849380082 Sprache: Englisch Gewicht in Gramm: 550. Artikel-Nr. 2471277
Anzahl: 1 verfügbar