TY  - BOOK
AU  - Dickinson,Eric
AU  - Rodriguez Patino,J.M.
ED  - Royal Society of Chemistry (Gran Bretaña). Food Chemistry Group
ED  - Universidad de Sevilla. Grupo tecnologia de alimentos
TI  - Food emulsions and foams: interfaces, interactions and stability 
SN  - 0854047530
AV  - TP156.E6 F664
PY  - 1999///
CY  - Cambridge
PB  - Royal Society Chemistry
KW  - Emulsiones
KW  - Espuma
KW  - Alimentos
N1  - "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
ER  -