| 查看: 618 | 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
食品学硕362求调剂
已经有3人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业
已经有12人回复
-
食品科学论文润色/翻译怎么收费?
已经有252人回复
-
食品调剂08考数学可调
已经有0人回复
-
食品工程调剂
已经有2人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业083200
已经有5人回复
-
广东海洋大学食品科学与工程、生物与医药招收调剂考生
已经有0人回复
-
欢迎调剂滁州学院生物与医药专硕
已经有0人回复
-
086003调剂求助
已经有1人回复
4楼2007-09-19 23:14:35
2楼2007-06-25 10:59:49
3楼2007-09-19 22:15:20
