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Food Emulsions - Food Science and Technology Johan Sjoblom-Stig Friberg-Kare Larsson 4th edition
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Food Emulsions - Food Science and Technology
Johan Sjoblom-Stig Friberg-Kare Larsson
Focuses on strategies to analyze the functionality and performance of food emulsions and explores developments in emulsion science that have advanced food research and development. This book probes technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation.
666 pages
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | November 4, 2003 |
| ISBN13 | 9780824746964 |
| Publishers | Taylor & Francis Inc |
| Pages | 666 |
| Dimensions | 160 × 235 × 36 mm · 1 kg |
| Language | English |
| Editor | Friberg, Stig |
| Editor | Larsson, Kare (Lund University, Sweden) |
| Editor | Sjoblom, Johan (Norwegian University of Science & Technology, Trondheim, Nor) |
