Engineering Aspects of Food Emulsification and Homogenization
Download or Read eBook Engineering Aspects of Food Emulsification and Homogenization PDF written by Marilyn Rayner and published by CRC Press. This book was released on 2015-04-24 with total page 325 pages. Available in PDF, EPUB and Kindle.
| Author | : Marilyn Rayner |
| Publisher | : CRC Press |
| Total Pages | : 325 |
| Release | : 2015-04-24 |
| ISBN-10 | : 9781466580442 |
| ISBN-13 | : 1466580445 |
| Rating | : 4/5 (42 Downloads) |
Book Synopsis Engineering Aspects of Food Emulsification and Homogenization by : Marilyn Rayner
Book excerpt: 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
