Food emulsions and foams :  interfaces, interactions and stability / 
edited by E. Dickinson, J. M. Rodriguez Patino 
 - Cambridge :  Royal Society of Chemistry,  1999 
 - ix, 390 p. :  ill. ;  23 cm. 
<br/><br/><label>ISBN: </label>0854047530  RM482.80 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis<br/>Colloids<br/>Surface chemistry