Food emulsions
By: edited by Kåre Larsson, Stig E. Friberg.
Contributors: Larsson, Kåre, 1937-; Friberg, Stig, 1930-
Edition: 2nd ed., rev. and expanded.
Series: Food science and technology ;; 38; Food science and technology (Marcel Dekker, Inc.) ;; 38.
Publisher: M. Dekker
Published: 1990
Place of publication: New York
Language: eng
Number of pages: 510
Subjects: Emulsions.; Food.
Notes: Includes bibliographical references.