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其他書名
Principles, Practices, and Techniques, Third Edition
出版CRC Press, 2015-08-21
主題Technology & Engineering / Food Science / General
ISBN14987266909781498726696
URLhttp://books.google.com.hk/books?id=YOGYCgAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co