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

----- 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

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