Food Emulsions —— Principles, Practices, and Techniques, Third Edition

Name: Food Emulsions
Rating: 5
ISBN: 9781498726689

----- 食品乳液：原则，做法和技术，第三版

ISBN: 9781498726689 出版年：2015 页码：702 McClements, David Julian CRC Press

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内容简介

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

Amazon评论

Moongoose

The book is comprehensive about all the modern technology behind food products which are really emulsions, a topic which has not been well-understood in the food industry. It collects many resources and references, with an excellent overview of the factors involved.

Ana Carolina de Aguiar

Amazing

Sammerson

This book provided a comprehensive set of information concerning emulsions. It includes large amounts of data from research related to food industry emulsions and has been beneficial for troubleshooting processes and developing emulsions.

Moongoose

Sammerson

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