Engineering aspects of food emulsification and homogenization:
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton
CRC Press,Taylor & Francis Group
[2015]
|
| Series: | Contemporary food engineering
|
| Subjects: | |
| Online Access: | TUBA1 Volltext |
| Physical Description: | 1 Online-Ressource (xxvi, 305 pages) illustrations |
| ISBN: | 9781466580435 9781466580442 |
Staff View
MARC
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| 245 | 1 | 0 | |a Engineering aspects of food emulsification and homogenization |c edited by Marilyn Rayner, Petr Dejmek |
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| 650 | 4 | |a Dispersing agents | |
| 650 | 0 | 7 | |a Homogenisieren |0 (DE-588)4138007-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Emulgieren |0 (DE-588)4152117-1 |2 gnd |9 rswk-swf |
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Record in the Search Index
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| discipline | Chemie / Pharmazie |
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| id | DE-604.BV043018308 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:15:11Z |
| institution | BVB |
| isbn | 9781466580435 9781466580442 |
| language | English |
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| owner_facet | DE-83 |
| physical | 1 Online-Ressource (xxvi, 305 pages) illustrations |
| psigel | ZDB-7-CRC ebook |
| publishDate | 2015 |
| publishDateSearch | 2015 |
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| publisher | CRC Press,Taylor & Francis Group |
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| series2 | Contemporary food engineering |
| spelling | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek Boca Raton CRC Press,Taylor & Francis Group [2015] © 2015 1 Online-Ressource (xxvi, 305 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Contemporary food engineering Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren (DE-588)4138007-1 gnd rswk-swf Emulgieren (DE-588)4152117-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Emulgieren (DE-588)4152117-1 s Homogenisieren (DE-588)4138007-1 s DE-604 Rayner, Marilyn edt Dejmek, Petr edt http://www.crcnetbase.com/isbn/9781466580442 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Engineering aspects of food emulsification and homogenization Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren (DE-588)4138007-1 gnd Emulgieren (DE-588)4152117-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4138007-1 (DE-588)4152117-1 (DE-588)4034870-2 |
| title | Engineering aspects of food emulsification and homogenization |
| title_auth | Engineering aspects of food emulsification and homogenization |
| title_exact_search | Engineering aspects of food emulsification and homogenization |
| title_full | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek |
| title_fullStr | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek |
| title_full_unstemmed | Engineering aspects of food emulsification and homogenization edited by Marilyn Rayner, Petr Dejmek |
| title_short | Engineering aspects of food emulsification and homogenization |
| title_sort | engineering aspects of food emulsification and homogenization |
| topic | Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren (DE-588)4138007-1 gnd Emulgieren (DE-588)4152117-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Emulsions Food Analysis Food Extrusion Dispersing agents Homogenisieren Emulgieren Lebensmittel |
| url | http://www.crcnetbase.com/isbn/9781466580442 |
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