Engineering Aspects Of Food Emulsification And Homogenization
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Engineering Aspects of Food Emulsification and Homogenization
| Author | : Marilyn Rayner |
| Publisher | : CRC Press |
| Total Pages | : 298 |
| Release | : 2015-04-24 |
| Genre | : Technology & Engineering |
| ISBN | : 1498760155 |
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Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d
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