Chapter 1. Emulsions
- Professor Peter Belton
Published Online: 16 NOV 2007
Copyright © 2007 by Blackwell Publishing Ltd
The Chemical Physics of Food
How to Cite
Coupland, J. N. (2007) Emulsions, in The Chemical Physics of Food (ed P. Belton), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470995792.ch1
Head of Chemistry, School of Chemical Sciences and Pharmacy, University of East Anglia, UK
- Published Online: 16 NOV 2007
- Published Print: 20 FEB 2007
Print ISBN: 9781405121279
Online ISBN: 9780470995792
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