Food Emulsions and Foams: Interfaces, Interactions and Stability. E. Dickinson, J.M. Rodrguez Patino (Eds.); Royal Society of Chemistry, 1999, x+390 pages, ISBN 0-85404-753-0, £85

Author： Li-Chan E.C.Y.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.32, Iss.5, 1999-06, pp. : 381-381

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