Food Emulsifiers and Their Applications /

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Food Emulsifiers and Their Applications /

Detalles Bibliográficos
Autor Corporativo:	SpringerLink (Online service)
Otros Autores:	Hasenhuettl, Gerard L. (Editor ), Hartel, Richard W. (Editor )
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer New York : Imprint: Springer, 2008.
Edición:	2nd ed. 2008.
Materias:	Food—Biotechnology. Chemistry. Physical chemistry. Food Science. Chemistry/Food Science, general. Physical Chemistry.

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