Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications edited by Gerard L. Hasenhuettl, Richard W Hartel.

Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interac...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Hasenhuettl, Gerard L. (Editor), Hartel, Richard W. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2008.
Edition:2nd ed. 2008.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Chemistry.
Physical chemistry.
Electronic resources (E-books)
Online Access:Click to view e-book
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Call Number: E-Book
Status: Available

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