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Food Colloids: Fundamentals of Formulation - Special Publications
Royal Society of Chemistry
Food Colloids: Fundamentals of Formulation - Special Publications
Royal Society of Chemistry
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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