Soft Matter Approaches to Structured Foods

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Hardback
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This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts.

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Sprog:
Engelsk

ISBN:
9781849734493

Forlag:
Royal Society of Chemistry

Indbinding:
Hardback

Sideantal:
540

Udgivet:
31. oktober 2012

Størrelse:
156x234x34 mm.

Vægt:
978 g.

Leveringstid: Ukendt - mangler pt..

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1.773,95 kr.

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This Faraday Discussion on Soft Matter Approaches to Structured Food will introduce and strengthen the concept of the soft matter approach to food scientists, and bring food scientists together with non-food experts.

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