Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization
Author :
Publisher : CRC Press
Total Pages : 325
Release :
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


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