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Food emulsifiers: chemistry, technology, functional properties and applications / edited by George Charalambous, George Doxastakis.
Series: Developments in food science ; 19Publication details: Amsterdam ; New York : Elsevier: Distributors for the U.S. and Canada, Elsevier Science Pub. Co., 1989Description: xx,549p.: ill.; 25cmISBN:- 0444873066
- TP455 F66 1989
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Main | TP455 F66 1989 (Browse shelf(Opens below)) | 1 | Withdrawn | 0013391 |
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Includes bibliographical references and index.
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