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 .
<br/><br/><label>ISBN: </label>0444873066 
<br/><br/><label>LCCN: </label>88-34913 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food additives<br/>Dispersing agents