Authors:
- This book will review old and new methods to study emulsion stability and structure.
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (3 chapters)
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Front Matter
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Back Matter
About this book
Authors and Affiliations
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, Faculty of Exact and Natural Sciences, University of Buenos Aires, Buenos Aires, Argentina
Maria Lidia Herrera
Bibliographic Information
Book Title: Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Authors: Maria Lidia Herrera
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-1-4614-3256-2
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Maria Lidia Herrera 2012
Softcover ISBN: 978-1-4614-3255-5Published: 07 March 2012
eBook ISBN: 978-1-4614-3256-2Published: 05 March 2012
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: VI, 66
Number of Illustrations: 3 b/w illustrations, 5 illustrations in colour
Topics: Food Science, Lipidology, Biochemical Engineering