Food emulsifiers
Subtitle: chemistry, technology, functional properties and applications
By: edited by George Charalambous, George Doxastakis.
Contributors: Charalambous, George, 1922-; Doxastakis, George.
Series: Developments in food science ;; 19
Publisher: Elsevier; Distributors for the U.S. and Canada, Elsevier Science Pub. Co.
Published: 1989
Place of publication: Amsterdam; New York
Language: eng
Number of pages: 549
Subjects: Food additives.; Dispersing agents.
Notes: Includes bibliographies and index.