The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.
Publisher: Springer-Verlag New York Inc.
Number of pages: 426
Weight: 1760 g
Dimensions: 235 x 155 x 25 mm
Edition: 2nd ed. 2008
You may also be interested in...
Please sign in to write a review