Food emulsions and foams
Subtitle: based on the proceedings of an international symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986
By: edited by Eric Dickinson.
Contributors: Dickinson, Eric.; Royal Society of Chemistry (Great Britain). Food Chemistry Group.
Series: Special publication -- no.58.; Special publication (Royal Society of Chemistry (Great Britain)) -- no. 58.
Publisher: Royal Society of Chemistry
Published: 1987
Place of publication: London
Language: eng
Number of pages: 290
Subjects: Food -- Colloid content.
Notes: Includes bibliographical references.