Editors:
Integrates theoretical background with practical orientation and serves as the definitive reference on Food Emulsifiers
Offers practitioners an organized overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food
Includes supplementary material: sn.pub/extras
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Table of contents (14 chapters)
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Front Matter
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Back Matter
About this book
Editors and Affiliations
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Port Saint Lucie, USA
Gerard L. Hasenhuettl
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University of Wisconsin, Madison, USA
Richard W. Hartel
Bibliographic Information
Book Title: Food Emulsifiers and Their Applications
Editors: Gerard L. Hasenhuettl, Richard W. Hartel
DOI: https://doi.org/10.1007/978-0-387-75284-6
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag New York 2008
Softcover ISBN: 978-1-4419-2590-9Published: 29 October 2010
eBook ISBN: 978-0-387-75284-6Published: 01 April 2008
Edition Number: 2
Number of Pages: XIV, 426
Additional Information: Originally published under: Hartel, R.W.
Topics: Food Science, Chemistry/Food Science, general, Physical Chemistry