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20210422093000.0 |
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090525s2005 flu eng |
| 020 |
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|a 0849320232 (hbk.)
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| 020 |
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|a 9780849320231 (hbk.)
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| 090 |
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|a TP156.E6
|b M35 2005
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| 100 |
1 |
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|a McClements, David Julian ,
|e author
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| 245 |
1 |
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|a Food emulsions :
|b principles, practices, and techniques
|c David Julian McClements
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| 250 |
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|a 2nd ed
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| 260 |
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|a Boca Raton :
|b CRC Press ,
|c c2005
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| 300 |
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|a 609 p. :
|b ill. ;
|c 27 cm.
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| 440 |
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|a CRC series in contemporary food science
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| 504 |
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|a Includes bibliographical references (p 545-595) and index
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| 505 |
0 |
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|a 1. Context and background -- 2. Molecular characteristics -- 3. Colloidal interactions -- 4. Emulsion ingredients -- 5. Interfacial properties and their characterization -- 6. Emulsion formation -- 7. Emulsion stability -- 8. Emulsion rheology -- 9. Emulsion flavor -- 10. Appearance -- 11. Characterization of emulsion properties -- 12. Food emulsions in practice
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| 650 |
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|a Emulsions
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| 650 |
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0 |
|a Food
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| 856 |
4 |
2 |
|3 Publisher description
|u http://www.loc.gov/catdir/enhancements/fy0646/2004054209-d.html
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| 999 |
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|a 1000126867
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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