Engineering Aspects of Food Emulsification and Homogenization
| Author | : Marilyn Rayner |
| Publisher | : CRC Press |
| Total Pages | : 325 |
| Release | : 2015-04-24 |
| ISBN-10 | : 9781466580442 |
| ISBN-13 | : 1466580445 |
| Rating | : 4/5 (42 Downloads) |
Book Synopsis Engineering Aspects of Food Emulsification and Homogenization by : Marilyn Rayner
Download or read book Engineering Aspects of Food Emulsification and Homogenization written by Marilyn Rayner and published by CRC Press. This book was released on 2015-04-24 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
