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Food emulsions [electronic resource] :principles, practices, and techniques / David Julian McClements.

By: McClements, D. J.
Material type: materialTypeLabelComputer fileSeries: CRC series in contemporary food science.Publisher: Boca Raton : CRC Press, c2005Edition: 2nd ed.Description: 609 p. : ill.ISBN: 9781420039436 (e-book : PDF); 9780849320231.Call number: 664 M478 Subject(s): Emulsions | FoodGenre/Form: Electronic books.Online resources: Distributed by publisher. Purchase or institutional license may be required for access.
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English ebook

Includes bibliographical references (p. 545-595) and index.

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