Food emulsions : principles, practices, and techniques / David Julian McClements.
"This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--BOOK JACKET.
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
[2005]
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| Edition: | Second edition. |
| Series: | CRC series in contemporary food science.
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| Subjects: |
| Summary: | "This book focuses on developing a fundamental understanding of the major factors that determine the stability, texture, appearance, and flavor of food emulsions. It provides the practical knowledge and advice that are essential for working in food emulsion science today."--BOOK JACKET. |
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| Physical Description: | 609 pages : illustrations ; 27 cm. |
| Bibliography: | Includes bibliographical references (pages 545-595) and index. |
| ISBN: | 0849320232 9780849320231 |