An edition of Food emulsions and foams
(1999)
FOOD EMULSIONS AND FOAMS (Special Publications)
1 edition
by Eric Dickinson, E. DICKINSON, and J. PATINO
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Subjects
Emulsions, Food, Foam, Food & beverage technology, Technology, Food Engineering, Technology & Industrial Arts, Science/Mathematics, Chemistry - General, Environmental Science, Food Science, Science / Chemistry / General, Food, microbiology, Congresses, Émulsions, Congrès, Mousse (Chimie), Aliments, Teneur en colloïdes, Emulsion, Analysis, Colloids| Edition | Availability |
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1
Food emulsions and foams: interfaces, interactions and stability
1999, Royal Society of Chemistry, Information Services
in English
0854047530 9780854047536
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2
FOOD EMULSIONS AND FOAMS (Special Publications)
February 19, 1999, Royal Society of Chemistry
Hardcover
in English
- 1 edition
0854047530 9780854047536
|
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Book Details
First Sentence
"It is approximately 20 years since the publication of the important studies of Graham and Phillips, which described for the first time many of the details of the behaviour of proteins adsorbed to oil-water and air-water planar interfaces."
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- Created April 30, 2008
- 3 revisions
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| July 30, 2019 | Edited by MARC Bot | associate edition with work OL19016308W |
| April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
| April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |