The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.
Or split into 4x interest-free payments of 25% on orders over R50
Learn more
The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.
Imprint | Springer-Verlag New York |
Country of origin | United States |
Release date | October 2010 |
Availability | Expected to ship within 10 - 15 working days |
First published | 2008 |
Editors | Gerard L Hasenhuettl, Richard W. Hartel |
Dimensions | 235 x 155 x 22mm (L x W x T) |
Format | Paperback |
Pages | 426 |
Edition | Softcover reprint of hardcover 2nd ed. 2008 |
ISBN-13 | 978-1-4419-2590-9 |
Barcode | 9781441925909 |
Categories | |
LSN | 1-4419-2590-2 |