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Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering) Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering) by Marilyn Rayner,Petr Dejmek

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

by Marilyn Rayner,Petr Dejmek


ISBN 13: 9781466580435

Format: Illustrated (331 pages)
Publisher: CRC Press
Published: 18 May 2015

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