Food emulsions and foams : interfaces, interactions and stability

著者

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

書誌事項

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

注記

Includes bibliographical references and index

詳細情報

• NII書誌ID(NCID): BA40671581
• ISBN:
  • 0854047530
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Cambridge, UK
• ページ数/冊数: ix, 390 p.
• 大きさ: 24 cm
• 分類:
  • LCC : TP156.E6
  • DC21 : 641.3015413
• 件名:
  • LCSH : Emulsions
  • LCSH : Foam
  • LCSH : Food -- Analysis
  • LCSH : Colloids
  • LCSH : Surface chemistry
  • LCSH : Rheology
• 親書誌ID:
  • BA00596742