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Hardcover Food Emulsions and Foams: Rsc Book
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ISBN: 0851866263

ISBN13: 9780851866260

Food Emulsions and Foams: Rsc

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This book explains how properties of the system are affected by such factors as the crystallization of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions... This description may be from another edition of this product.

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Format: Hardcover

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We receive fewer than 1 copy every 6 months.

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Related Subjects

Engineering Health Health, Fitness & Dieting Health, Fitness & Dieting Science Science & Math Science & Scientists Science & Technology Technology

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