Engineering aspects of food emulsification and homogenization. ([2015])

• Record Type: Book
• Further Information: Note: Edited by Marilyn Rayner, Petr Dejmek.
• Editors: Rayner, Marilyn; Dejmek, Petr, 1945-
• Contents: Section 1. Emulsion fundamentals -- section 2. High-energy processes -- section 3. Low-energy processes.
• Publisher Details: Boca Raton, FL : CRC Press, Taylor & Francis Group
• Publication Date: 2015
• Copyright Date: 2015
• Extent: 1 online resource (xxvi, 305 pages), illustrattions
• Subjects: 541/.34514; Emulsions; Food -- Analysis; Food -- Extrusion; Dispersing agents; SCIENCE / Chemistry / Physical & Theoretical; Dispersing agents; Emulsions; Food -- Analysis; Food -- Extrusion; Lebensmittel; Emulgieren; Homogenisieren; Electronic books; Electronic books
• Languages: English
• ISBNs: 9781466580442; 1466580445; 9781523107476; 1523107472
• Related ISBNs: 9781466580435; 1466580437
• Notes: Note: Includes bibliographical references and index.; Note: Description based on print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.