Food emulsifiers: chemistry,technology,... / Charalambous,G.(ed).

By: Charalambous,G.(ed)Material type: Text

TextLanguage: English Series: developments in food science;19Publication details: New York: Elsevier, 1989. Description: xx,545p;24cmISBN: 0444873066DDC classification: 664 CHA

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Date due	Barcode	Item holds
Textbooks	Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book)	Central Library, TU	664 CHA (Browse shelf(Opens below))	1	Available		21568

Total holds: 0

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Previous	664 BOU Food texture and viscosity: concept and measurement /	664 CAU Technology of breadmaking /	664 CHA Chemistry of foods and beverages: recent developments /	664 CHA Food emulsifiers: chemistry,technology,... /	664 CHA The shelf life of foods and beverages /	664 CHA Fundamental food engineering /	664 CHA Agricultural processing and food technology :	Next

Includes bibliographical references.

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