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Food emulsions

Furkejuvvon:

Bibliográfalaš dieđut
Váldodahkkit:	Friberg, Stig E (Dahkki), Larsson, Käre (Dahkki), Sjöblom, Johan (Dahkki)
Materiálatiipa:	Girji
Giella:	eaŋgalasgiella
Almmustuhtton:	Nueva York Marcel Dekker 2004
Preanttus:	4a. ed
Ráidu:	Food Science and Technology, 132
Fáttát:	Tecnología de alimentos Emulsiones
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

Geahča maid

Food emulsions: principles, practices, and techniques
Dahkki: McClements, David Julian
Almmustuhtton: (2005)

Emulsions: theory and practice
Dahkki: Becher, Paul
Almmustuhtton: (1965)

Physical properties of food
Dahkki: Peleg, Micha, et al.
Almmustuhtton: (1983)

Emulsiones asfálticas
Dahkki: Rivera E., Gustavo
Almmustuhtton: (1998)

Microemulsions and related systems: formulation, solvency and physical properties
Dahkki: Bourrel, Maurice
Almmustuhtton: (1988)

Sopa bubbles and the forces which mould them
Dahkki: Boys, Charles Vernon
Almmustuhtton: (1959)

Emulsiones teoría y práctica
Dahkki: Becher, Paul
Almmustuhtton: (1972)

Compendio de química coloidal
Dahkki: Jirgensons, B, et al.
Almmustuhtton: (1965)

Physical chemistry of surfaces.
Dahkki: Adamson, Arthur W
Almmustuhtton: (1997)

Food chemistry
Dahkki: Fennema, Owen R
Almmustuhtton: (1985)

Food chemistry
Dahkki: Fennema, Owen R
Almmustuhtton: (1996)

Tecnología de las emulsiones en la industria alimentaria
Dahkki: Acevedo Bonzi, Luis Fernando
Almmustuhtton: (1979)

Thermal processing of packaged foods
Dahkki: Holdsworth, Donald, et al.
Almmustuhtton: (2008)

Solving problems in food engineering.
Dahkki: Yanniotis, Stravos
Almmustuhtton: (2008)

Sausage Processing
Dahkki: Karmas, Endel
Almmustuhtton: (1972)

Food engineering handbook: food process engineering.
Almmustuhtton: (2015)

Food gels
Dahkki: Harris, Peter
Almmustuhtton: (1990)

Principles of colloid and surface chemistry
Dahkki: Hiemenz, Paul C
Almmustuhtton: (1977)

Enzymes in food processing
Dahkki: Nagodawithana, Tilak, et al.
Almmustuhtton: (1993)

Surfactants and interfacial phenomena
Dahkki: Rosen, Milton J
Almmustuhtton: (1978)

Introduction to food engineering.
Dahkki: Singh, R. Paul, et al.
Almmustuhtton: (2014)

Fennema's food chemistry
Dahkki: Fennema, Owen R, et al.
Almmustuhtton: (2007)

Advances in food colloids
Dahkki: Dickinson, Eric
Almmustuhtton: (1996)

Food analysis
Almmustuhtton: (2010)

Functional properties of food components
Dahkki: Pomeranz, Yeshajahu
Almmustuhtton: (1991)

Handbook of food engineering practice
Dahkki: Valentas, Kenneth J, et al.
Almmustuhtton: (1997)

The fundamentals of food engineering
Dahkki: Charm, Stanley E
Almmustuhtton: (1978)

Transport properties of foods
Dahkki: Saravacos, George D
Almmustuhtton: (2001)

Surfactants and interfacial phenomena.
Dahkki: Rosen, Milton J
Almmustuhtton: (1989)

Functional Foods and Biotechnology
Almmustuhtton: (2007)

Heat transfer in food cooling applications
Dahkki: Dincer, Ibrahim
Almmustuhtton: (1997)

Food analysis
Almmustuhtton: (2003)

Ciencia de los coloides: física, química y técnica
Dahkki: McBain, James W.
Almmustuhtton: (1956)

Food physics: physical properties - measurement and applications
Dahkki: Figura, Ludger O, et al.
Almmustuhtton: (2007)

Fundamentals of food process engineering
Dahkki: Toledo, Romeo T
Almmustuhtton: (1991)

Ingredient interactions: effects on food quality
Dahkki: Gaonkar, Anilkumar G
Almmustuhtton: (1995)

Food polysaccharides and their applications
Dahkki: Stephen, Alistair M
Almmustuhtton: (1995)

Introduction to food process engineering
Dahkki: Ibarz, Albert, et al.
Almmustuhtton: (2014)

Ingenieria Gastronómica
Dahkki: Aguilera, José Miguel
Almmustuhtton: (2011)

Introduction to food engineering
Dahkki: Singh, R. Paul, et al.
Almmustuhtton: (2001)