Book by Friberg
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Frais de port :
EUR 3,36
Vers Etats-Unis
Vendeur : HPB-Red, Dallas, TX, Etats-Unis
hardcover. Etat : Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!. N° de réf. du vendeur S_356245769
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Vendeur : Powell's Bookstores Chicago, ABAA, Chicago, IL, Etats-Unis
Etat : Used - Very Good. 1997. 1st Edition. Hardcover. Very Good. N° de réf. du vendeur Z0297687
Quantité disponible : 1 disponible(s)
Vendeur : Phatpocket Limited, Waltham Abbey, HERTS, Royaume-Uni
Etat : Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. N° de réf. du vendeur Z1-G-013-01932
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Vendeur : Ergodebooks, Houston, TX, Etats-Unis
Hardcover. Etat : Good. 1. Updated and revised to reflect advances made in recent years, this classic reference presents basic and applied aspects of food emulsions from liquid crystallization and association phenomena to their influence on technical processes;providing incisive coverage of topics, including protein-bound emulsions, hydration forces, emulsion stability, and oil/water interfaces. N° de réf. du vendeur SONG0824799836
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Vendeur : Anybook.com, Lincoln, Royaume-Uni
Etat : Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:0824799836. N° de réf. du vendeur 9438831
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Vendeur : Anybook.com, Lincoln, Royaume-Uni
Etat : Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. No dust jacket. N° de réf. du vendeur 9931216
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Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
Hardcover. Etat : Like New. Like New. book. N° de réf. du vendeur ERICA69108247998364
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