Food Colloids: Fundamentals of Formulation - Edited by E. Dickinson and R. Miller, The Royal Society of Chemistry, Cambridge, 2001. £79.50 (424 pages), ISBN 0-85404-850-2

Author： Sharma R.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.13, Iss.11, 2002-11, pp. : 385-385

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