Analytical Techniques for Studying the Physical Properties of Lipid Emulsions - SpringerBriefs in Food, Health, and Nutrition - Maria Lidia Herrera - Books - Springer-Verlag New York Inc. - 9781461432555 - March 7, 2012
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Maria Lidia Herrera
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions - SpringerBriefs in Food, Health, and Nutrition

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The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability.

72 pages, 3 black & white illustrations, 5 colour illustrations, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released March 7, 2012
ISBN13 9781461432555
Publishers Springer-Verlag New York Inc.
Pages 66
Dimensions 155 × 235 × 5 mm   ·   249 g
Language English  

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