Food emulsions edited by Stig E. Friberg, Kåre Larsson.
Material type:
TextLanguage: English Publication details: New York : Marcel Dekker, 1997Edition: 3rd edDescription: xii, 582 p. : ill. ; 24 cmISBN: 0824799836Subject(s): Emulsions | Food | Emulsion Stability | Molecular OrganizationDDC classification: 664.024 FRI L
| Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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Mysore University Main Library | 664.024 FRI L (Browse shelf (Opens below)) | Available | 434132 |
Browsing Mysore University Main Library shelves, Shelving location: Food Science & Nutrition Close shelf browser (Hides shelf browser)
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| 664.02 PAN S Bio- processing of foods / | 664.024 BIO Biomarkers in food chemical risk assessment | 664.024 FRI Food emulsions | 664.024 FRI L Food emulsions | 664.024 SUR Investigation on the production of food ingredients and biotransformation using hairy root cultures | 664.02842 DOW Food quality and nutrition : | 664.0288 URB Food irradiation |
Includes index.
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