Food emulsions, fourth edition
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specia...
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| Ngôn ngữ: | English |
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Marcel Dekker
2011
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| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25522 |
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oai:scholar.dlu.edu.vn:DLU123456789-255222012-03-03T04:46:47Z Food emulsions, fourth edition Friberg, Stig E. Larsson, KIre Sjoblom, Johan Hóa học Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese. 2011-09-09T09:30:30Z 2011-09-09T09:30:30Z 2004 Book 0-8247-4696-1 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25522 en application/pdf Marcel Dekker |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Friberg, Stig E. Larsson, KIre Sjoblom, Johan Food emulsions, fourth edition |
| description |
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese. |
| format |
Book |
| author |
Friberg, Stig E. Larsson, KIre Sjoblom, Johan |
| author_facet |
Friberg, Stig E. Larsson, KIre Sjoblom, Johan |
| author_sort |
Friberg, Stig E. |
| title |
Food emulsions, fourth edition |
| title_short |
Food emulsions, fourth edition |
| title_full |
Food emulsions, fourth edition |
| title_fullStr |
Food emulsions, fourth edition |
| title_full_unstemmed |
Food emulsions, fourth edition |
| title_sort |
food emulsions, fourth edition |
| publisher |
Marcel Dekker |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25522 |
| _version_ |
1757651784463024128 |