1. Food emulsion and foams: Interfaces, interactions, and stability
پدیدآورنده : / edited by E. Dickinson and J.M. Rodriquez Patino
کتابخانه: Central Library, Center of Documentation and Supply of Scientific Resources (East Azarbaijan)
موضوع : Emulsion,Food
رده :
TP156
.
E6F622
1999
2. Food emulsions and foams: interfaces, interactions and stability
پدیدآورنده : edited by E. Dickinson, J. M Rodriquez Patino
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Emulsions,، Foam,، Food
رده :
TP
156
.
E6
F663
1999
