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 .
<br/><br/> 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 
<br/><br/><label>ISBN: </label>0851866263 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition<br/>Stabilizing agents<br/>Foamed materials