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Food emulsions / edited by Stig E. Friberg and Kate Larsson
Series: Food science and technology ; v.81Publication details: New York : Marcel Dekker, 1997Edition: 3rd. ed., revised and expandedDescription: 582 p. : ill. ; 23 cmISBN:- 0824799836
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN LINGKUNGAN KEDUA | PERPUSTAKAAN LINGKUNGAN KEDUA PILIH SIMPAN-P. LINGKUNGAN KEDUA | - | TP156.E6F66 1997 3[06005927T00000316278] (Browse shelf(Opens below)) | 1 | Available | 00000958825 |
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| TP156.E6 S9 1974 Theory and practice of emulsion technology : proceedings of a symposium organized by the Society of Chemical Industry and held at Brunel University, September 16-18, 1974 / | TP156.E65N85 3[00006005926] Phase equilibrium in process design / | TP156.E6A38 3[00006005936] Advances in food emulsions and foams / | TP156.E6F66 1997 3[06005927T00000316278] Food emulsions / | TP156.E6M54 3[00006005923] Microemulsions : theory and practice / | TP156.E6M54 3[00006005924] Microemulsions : theory and practice / | TP156.E8E94 3[00006005921] Extraction with supercritical gases / |
Includes bibliographical references and index
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