Charalambous,G.(ed) <br/><br/>
Food emulsifiers: chemistry,technology,... / 
Charalambous,G.(ed). 
 - New York:  Elsevier,  1989. 
 - xx,545p;24cm 
 - developments in food science;19 .
<br/><br/>Includes bibliographical references. 
<br/><br/><label>ISBN: </label>0444873066 
<br/><br/><label>Dewey Class. No.: </label>664 CHA