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
Hutzler, SVolume:
79
Language:
english
Pages:
1
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/(sici)1097-0010(19990715)79:103.0.co;2-l
Date:
July, 1999
File:
PDF, 29 KB
english, 1999