Food gels
By: edited by Peter Harris.
Contributors: Harris, Peter, 1940-
Series: Elsevier applied food science series
Publisher: Elsevier Applied Science; Sole distributor in ther USA and Canada, Elsevier Science Pub. Co.; Springer
Published: 1990
Place of publication: London; New York; New York, NY, USA
Language: eng
Number of pages: 476
Subjects: Colloids.
Notes: Includes bibliographical references and index.