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Food emulsions and foams : interfaces, interactions and stability /

Food emulsions and foams : interfaces, interactions and stability / edited by E. Dickinson, J. M. Rodriguez Patino - Cambridge : Royal Society of Chemistry, 1999 - ix, 390 p. : ill. ; 23 cm.

ISBN: 0854047530 RM482.80

Subjects--Topical Terms:
Food--Analysis
Colloids
Surface chemistry

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Food emulsions and foams : interfaces, interactions and stability /

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