Food Colloids: Fundamentals of Formulation - Special Publications - Royal Society of Chemistry - Books - Royal Society of Chemistry - 9780854048502 - February 22, 2001
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Food Colloids: Fundamentals of Formulation - Special Publications

Royal Society of Chemistry

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Food Colloids: Fundamentals of Formulation - Special Publications

This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.

434 pages, 1, black & white illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released February 22, 2001
ISBN13 9780854048502
Publishers Royal Society of Chemistry
Pages 434
Dimensions 241 × 164 × 32 mm   ·   804 g
Editor Dickinson, Eric (University of Leeds, UK)
Editor Miller, Reinhard (Max Planck Institute, Germany)
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