Food Emulsions: Edition 4

Β· Β·
Β· CRC Press
Π•-ΠΊΠ½ΠΈΠ³Π°
665
Π‘Ρ‚Ρ€Π°Π½ΠΈΡ†ΠΈ
Π‘ΠΎΠΎΠ΄Π²Π΅Ρ‚Π½Π°
ΠžΡ†Π΅Π½ΠΈΡ‚Π΅ ΠΈ Ρ€Π΅Ρ†Π΅Π½Π·ΠΈΠΈΡ‚Π΅ Π½Π΅ сС ΠΏΠΎΡ‚Π²Ρ€Π΄Π΅Π½ΠΈ Β Π”ΠΎΠ·Π½Π°Ρ˜Ρ‚Π΅ повСќС

Π—Π° Π΅-ΠΊΠ½ΠΈΠ³Π°Π²Π°

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the latest technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation. It contains new discussions on droplet analysis, surface forces, and the rheology of emulsions and examines essential components of everyday foods such as breads, condiments, margarine, and cheese.

Π—Π° Π°Π²Ρ‚ΠΎΡ€ΠΎΡ‚

Stig Friberg, Kare Larsson and Johan Sjoblom

ΠžΡ†Π΅Π½Π΅Ρ‚Π΅ ја Π΅-ΠΊΠ½ΠΈΠ³Π°Π²Π°

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ΠŸΡ€ΠΈΡ˜Π°Π²ΠΈ нСзаконски содрТини

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