عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
9781475726626
(Number (ISBN
9781475726640
NATIONAL BIBLIOGRAPHY NUMBER
Number
b403787
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Food Emulsifiers and Their Applications
General Material Designation
[Book]
First Statement of Responsibility
edited by Gerard L. Hasenhuettl, Richard W. Hartel.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Boston, MA :
Name of Publisher, Distributor, etc.
Imprint: Springer,
Date of Publication, Distribution, etc.
1997.
SUMMARY OR ABSTRACT
Text of Note
This book is the first reference to focus on the applications of food emulsifiers. Written for food technologists, R & D, and product development personnel, it discusses the use of emulsifiers in a variety of food products: dairy, bakery, confectionery, margarines, spreads and salad dressings. Carbohydrate - emulsifier and protein - emulsifier interactions are also discussed, as are specifications and analytical procedures, manufacturing equipment, and more.
OTHER EDITION IN ANOTHER MEDIUM
International Standard Book Number
9781475726640
PIECE
Title
Springer eBooks
TOPICAL NAME USED AS SUBJECT
Chemistry.
Food science.
PERSONAL NAME - PRIMARY RESPONSIBILITY
Hasenhuettl, Gerard L.
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Hartel, Richard W.
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
SpringerLink (Online service)
ORIGINATING SOURCE
Date of Transaction
20190301082000.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
