Food Colloids: Fundamentals of Formulation

by Royal Society of Chemistry and Eric Dickinson

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This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

Format:Hardcover

Language:English

ISBN:0854048502

ISBN13:9780854048502

Release Date:June 2001

Publisher:Royal Society of Chemistry

Length:434 Pages

Weight:1.73 lbs.

Dimensions:0.9" x 6.1" x 9.2"

Related Subjects

Cooking Cooking Engineering Science Science & Math Science & Scientists Science & Technology Technology

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Food Colloids: Fundamentals of Formulation

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