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

by Marilyn Rayner (Editor), Petr Dejmek (Editor)

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Illustrated
2015
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Format: Illustrated
Pages: 331
Edition: 1
Publisher: CRC Press
Published: 18 May 2015
ISBN 10: 1466580437
ISBN 13: 9781466580435

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

New

$274.03

$274.03

More Information