McClements, David Julian <br/><br/>
Food emulsions  principles, practices and techniques 
David Julian McClements 
 - 2a 
 - 609 p.  il.  26 cm. 
 - CRC Series in Contemporary Food Science .
<br/><br/>Incluye: Bibliografía p. 545-595, índice p. 597-609 
<br/><br/><label>ISBN: </label>0849320232 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos--aditivos<br/>Alimentos--emulsionantes
<br/><br/><label>Dewey Class. No.: </label>664.06  / MCC 2005