Food emulsions and foams /
Food emulsions and foams /
edited by Eric Dickinson
- London : Royal Society of Chemistry, 1987
- 290 p. ; 23 cm.
- Special publication (The Royal Society of Chemistry) ; no.58 .
Based on the proceedings of an International Symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986
0851866263
Food--Composition
Stabilizing agents
Foamed materials
Based on the proceedings of an International Symposium organised by the Food Chemistry Group of the Royal Society of Chemistry at Leeds from 24th-26th March 1986
0851866263
Food--Composition
Stabilizing agents
Foamed materials