Food Emulsions (Food Science and Technology) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Friberg, Stig; Larsson, Kare; Sjoblom, Johan 作者

CRC

译者

2003-11-04 出版日期

900 页数

USD 249.95 价格

Hardcover

丛书系列

9780824746964 图书编码

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Food Emulsions (Food Science and Technology) 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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Food Emulsions (Food Science and Technology) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

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Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyse the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.

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