Food emulsions and foams : interfaces, interactions and stability

Author(s)

• Dickinson, Eric
• Rodríguez Patino, J. M.
• Royal Society of Chemistry (Great Britain). Food Chemistry Group

Bibliographic Information

Food emulsions and foams : interfaces, interactions and stability

edited by E. Dickinson, J.M. Rodríguez Patino

（Special publication / Royal Society of Chemistry, no. 227）

Royal Society of Chemistry, c1999

Note

Includes bibliographical references and index

Details

• NCID: BA40671581
• ISBN:
  • 0854047530
• Country Code: uk
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Cambridge, UK
• Pages/Volumes: ix, 390 p.
• Size: 24 cm
• Classification:
  • LCC : TP156.E6
  • DC21 : 641.3015413
• Subject Headings:
  • LCSH : Emulsions
  • LCSH : Foam
  • LCSH : Food -- Analysis
  • LCSH : Colloids
  • LCSH : Surface chemistry
  • LCSH : Rheology
• Parent Bibliography ID:
  • BA00596742