Food Emulsions: Principles, Practices, and Techniques
GPTKB entity
Statements (18)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:book
|
| gptkbp:author |
David Julian McClements
|
| gptkbp:edition |
Third Edition
|
| gptkbp:firstPublished |
1999
|
| gptkbp:format |
hardcover
|
| https://www.w3.org/2000/01/rdf-schema#label |
Food Emulsions: Principles, Practices, and Techniques
|
| gptkbp:ISBN |
9780849320231
|
| gptkbp:language |
English
|
| gptkbp:pages |
632
|
| gptkbp:publisher |
gptkb:CRC_Press
|
| gptkbp:subject |
food science
emulsions |
| gptkbp:topic |
food processing
colloidal systems emulsifiers stability of emulsions |
| gptkbp:bfsParent |
gptkb:David_J._McClements
|
| gptkbp:bfsLayer |
7
|