Food emulsions and foams :
Food emulsions and foams : interfaces, interactions and stability /
ed. by E. Dickinson, J.M. Rodriguez Patino
- 390 páginas : ilustraciones
"The proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC together with the Group Tecnologia de Alimentos of the University of Seville, held on 16-18 March 1998 in Seville, Spain"--Rev. de la portada
0854047530
Emulsiones
Espuma
Alimentos
TP156.E6 / F664
"The proceedings of the Conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC together with the Group Tecnologia de Alimentos of the University of Seville, held on 16-18 March 1998 in Seville, Spain"--Rev. de la portada
0854047530
Emulsiones
Espuma
Alimentos
TP156.E6 / F664