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Food Emulsions : Principles, Practices, and Techniques (Revised) (Hardcover) (David Julian McClements)

Food Emulsions : Principles, Practices, and Techniques (Revised) (Hardcover) (David Julian McClements) - image 1 of 1

About this item

Author David Julian McClements presents students, academics, researchers, and professionals working in a wide variety of contexts with an examination of the principles, techniques, and practice of working with food emulsions. The author has organized the main body of his text in fourteen chapters devoted to the molecular characteristics of emulsions, colloidal interactions, emulsion ingredients, interfacial properties and their characterization, emulsion formulation, and a wide variety of other related subjects. The author is a faculty member of the University of Massachusetts, Amherst. Annotation ©2015 Ringgold, Inc., Portland, OR (protoview.com)
Edition: Revised
Number of Pages: 690
Genre: Technology
Sub-Genre: Food Science
Format: Hardcover
Publisher: Taylor & Francis
Author: David Julian McClements
Language: English
Street Date: August 21, 2015
TCIN: 50130099
UPC: 9781498726689
Item Number (DPCI): 248-01-5336
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