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Food emulsions

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Dades bibliogràfiques
Autors principals:	Friberg, Stig E (Autor), Larsson, Käre (Autor), Sjöblom, Johan (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Nueva York Marcel Dekker 2004
Edició:	4a. ed
Col·lecció:	Food Science and Technology, 132
Matèries:	Tecnología de alimentos Emulsiones
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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