Engineering Aspects of Food Emulsification and Homogenization

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Engineering Aspects of Food Emulsification and Homogenization by , CRC Press
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Author: ISBN: 9781498760157
Publisher: CRC Press Publication: April 24, 2015
Imprint: CRC Press Language: English
Author:
ISBN: 9781498760157
Publisher: CRC Press
Publication: April 24, 2015
Imprint: CRC Press
Language: English

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d

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