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Food emulsions : principles, practice, and techniques /

Detalles Bibliográficos
Autor principal:	McClements, David Julian
Formato:	Libro
Lenguaje:	English
Publicado:	Boca Raton : CRC Press, c1999.
Colección:	CRC series in contemporary food science
Materias:	Emulsiones. Alimentos.

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