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Food Colloids and Polymers: Stability and Mechanical Properties (Studies in the History of Medieval Religion,)

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Food Colloids and Polymers: Stability and Mechanical Properties (Studies in the History of Medieval Religion,) (Hardcover)

by Eric Dickinson (Author, Editor), Pieter Walstra (Author, Editor), International Symposium on Food Colloid (Editor)

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Product Details

Hardcover: 438 pages
Publisher: Royal Society of Chemistry (May 1993)
Language: English
ISBN-10: 0851863256
ISBN-13: 978-0851863252
Product Dimensions: 9.3 x 6 x 1.2 inches
Shipping Weight: 1.7 pounds
Average Customer Review: No customer reviews yet. Be the first.
Amazon.com Sales Rank: #5,639,218 in Books (See Bestsellers in Books)

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Citations (learn more)

28 books cite this book:

Food Emulsions: Principles, Practice, and Techniques by D. J. McClements on 6 pages
Advances In Food Colloids by D.J. McClements on 6 pages
Polysaccharide Association Structures in Food (Food Science and Technology) by Walter on 4 pages
Food Emulsions (Food Science and Technology) by Stig Friberg on page 170, page 350, and page 592
Encyclopedia of Emulsion Technology: Volume 4 by Daniel Schuster on page 59, page 60, and page 257

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