Food Emulsions, Fourth Edition, (Food Science and Technology)
Contributors: Stig Friberg (Editor); Kare Larsson (Editor); Johan Sjoblom (Editor)
Edition: 4 edition
Publisher: CRC
Published: November 4, 2003
Language: eng
Format: Hardcover
Number of pages: 900
ISBN-13: 9780824746964
Subjects: Food & beverage technology; Technology; Food Science; Technology & Industrial Arts; Science/Mathematics; Technology / Food Industry & Science; Emulsions; Food industry and trade
First sentence: The taste and texture of a processed food perceived by the consumer depend on a variety of factors, important among which are the structures formed by the constituent materials.