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Food emulsifiers : chemistry, technology, functional properties and applications /

Food emulsifiers : chemistry, technology, functional properties and applications / edited by George Charalambous, George Doxastakis - Amsterdam : Elsevier North-Holland, 1989 - 549 p. : ill. ; 24 cm. - Developments in food science ; v. 19 .

ISBN: 0444873066

LCCN: 88-34913

Subjects--Topical Terms:
Food additives
Dispersing agents

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Food emulsifiers : chemistry, technology, functional properties and applications /

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