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Food emulsions and foams: Edited by E. Dickinson. Royal Society of Chemistry, London. 1987. ISBN 0-85186-626-3. 290 pp. Price: £39·50

✍ Scribed by Alan Bell

Publisher: Elsevier Science
Year: 1988
Tongue: English
Weight: 50 KB
Volume: 29
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(88)90137-9

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