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Food emulsions and foams. Interfaces, interactions and stability The Royal Society of Chemistry, Cambridge, 1999 pp x + 390, price �85.00 ISBN 0-85404-753-0

✍ Scribed by Hutzler, S

Publisher: John Wiley and Sons
Year: 1999
Tongue: English
Weight: 29 KB
Volume: 79
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(19990715)79:10<1318::aid-jsfa397>3.0.co;2-l

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✦ Synopsis

without doubt, essential reading for those involved, in one way or another, with the state of the world.

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