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Food emulsions and foams : interfaces, interactions and stability / edited by E. Dickinson, J.M. Rodriguez Patino

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  • MARC

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    TP156.E6
    F66 1999
     
    516391 (Shelf),BOK
    Food emulsions and foams : interfaces, interactions and stability. - Cambridge , 1999.

         ix, 390 p. : ill. ; 23 cm.

         ISBN 0854047530.
         
         1. Food - Analysis 2. Colloids.I. Dickinson, E II. Patino, J.M. Rodriguez III. Title
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    516391ShelfPERPUSTAKAAN KEJURUTERAAN TAR(P3)BOOKret

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