Some New Aspects of Colloidal Systems in Foods
Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Speci...
Bewaard in:
| Andere auteurs: | |
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| Formaat: | Elektronisch Hoofdstuk |
| Taal: | Engels |
| Gepubliceerd in: |
IntechOpen
2019
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| Onderwerpen: | |
| Online toegang: | DOAB: download the publication DOAB: description of the publication |
| Tags: |
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Internet
DOAB: download the publicationDOAB: description of the publication
3rd Floor Main Library
| Plaatsingsnummer: |
A1234.567 |
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| Kopie 1 | Beschikbaar |