Food Emulsions: Principles, Practices, and Techniques, Third Edition

Description

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

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Other editions

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  Food Emulsions: Principles, Practices, and Techniques, Second Edition

  • 2004-12-16
  • 632 pages
  • Paperback
  • CRC Press

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