Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)

Homogenization

by: Marilyn Rayner · Petr Dejmek

Hardcover

ISBN: 978-1-4665-8043-5

ISBN-10: 1-4665-8043-7

CRC Press · 2015

See also:
2021PaperbackEngineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)