| 查看: 654 | 回复: 5 | ||
| 【奖励】 本帖被评价2次，作者prestoua增加金币 2 个 | ||
| 当前主题已经存档。 | ||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||
[资源]
[ebook] Food Emulsions: Principles, Practice, and Techniques【已搜无重复】
|
||
|
Food Emulsions: Principles, Practice, and Techniques Publisher:CRC Press(1998-08-26) | ISBN-10: 0849380081 | PDF | 5.3 Mb | 392 pages Description: Food Emulsions: Principles, Practice, and Techniques introduces basic principles and techniques of emulsion science and demonstrates how this knowledge can be applied to better understand and control appearance, stability, and texture of many common and important emulsion-based foods. Topics include formation, characterization, and application of emulsions. First Sentence: Many natural and processed foods consist either partly or wholly as emulsions or have been in an emulsified state at some time during their production; such foods include milk, cream, butter, margarine, fruit beverages, soups, cake batters, mayonnaise, cream liqueurs, sauces, desserts, salad cream, ice cream, and coffee whitener (Friberg and Larsson 1997, Krog et al. 1983, Jaynes 1983, Dickinson and Stainsby 1982, Dickinson 1992, Swaisgood 1996). Download: http://w13.easy-share.com/1243476.html or http://depositfiles.com/files/1084742 [ Last edited by kkmonkey on 2007-8-28 at 19:49 ] |
回复此楼» 猜你喜欢
086003调剂求助
已经有22人回复
-
生物与医药调剂名额多，专业范围宽食品生物相关的07，08，09，10都可调
已经有15人回复
-
食品科学论文润色/翻译怎么收费?
已经有226人回复
-
淮北师范大学生物医药还有11个调剂名额和资源环境还有10调剂名额，欢迎大家赶紧调剂！
已经有0人回复
-
食物营养学 电子版
已经有0人回复
-
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有19人回复
-
金铜纳米合成
已经有0人回复
-
求助1977版中国药典，非常感谢！！！
已经有1人回复
-
萝卜干防腐 馊酸味 微生物
已经有0人回复
3楼2007-09-19 22:15:20
2楼2007-06-25 10:59:49
4楼2007-09-19 23:14:35
100