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Food Emulsions: Principles, Practices, and Techniques, Second Edition
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Food Emulsions: Principles, Practices, and Techniques, Second Edition Hardcover - 2004

by David Ju McClements; D. J. McClements


First line

Many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, ice cream, and coffee whitener (Friberg and Larsson 1997, Krog et al. 1983, Jaynes 1983, Dickinson and Stainsby 1982, Dickinson 1992, Swaisgood 1996).

Details

  • Title Food Emulsions: Principles, Practices, and Techniques, Second Edition
  • Author David Ju McClements; D. J. McClements
  • Binding Hardcover
  • Edition [ Edition: secon
  • Pages 632
  • Volumes 1
  • Language ENG
  • Publisher CRC Press
  • Date December 16, 2004
  • Illustrated Yes
  • ISBN 9780849320231 / 0849320232
  • Weight 2.78 lbs (1.26 kg)
  • Dimensions 10.02 x 7.18 x 1.52 in (25.45 x 18.24 x 3.86 cm)
  • Library of Congress subjects Food, Emulsions
  • Library of Congress Catalog Number 2004054209
  • Dewey Decimal Code 664