Food Emulsifiers and Their Applications: Second Edition
Dr. Gerard L. Hasenhuettl (auth.), Dr. Gerard L. Hasenhuettl, Richard W. Hartel (eds.)
The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.
ปี:
2008
ฉบับพิมพ์ครั้งที่:
2
สำนักพิมพ์:
Springer-Verlag New York
ภาษา:
english
จำนวนหน้า:
426
ISBN 10:
0387752846
ISBN 13:
9780387752846
ไฟล์:
PDF, 6.70 MB
IPFS:
,
english, 2008
Amazon 
Barnes & Noble 
Bookshop.org 
สามารถแปลงไฟล์ได้
ผลการค้นหาเพิ่มเติม
สิทธิประโยชน์อื่นๆ 
