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＜図書＞
Food emulsions and foams : interfaces, interactions and stability / edited by E. Dickinson, J.M. Rodríguez Patino
(Special publication ; no. 227)

出版者	Cambridge, UK : Royal Society of Chemistry
出版年	c1999
本文言語	英語
大きさ	ix, 390 p. : ill. ; 24 cm
著者標目	Dickinson, Eric Rodríguez Patino, J. M. Royal Society of Chemistry (Great Britain). Food Chemistry Group
件　名	Emulsions Foam Food -- Analysis  全ての件名で検索 Colloids Surface chemistry Rheology
一般注記	Includes bibliographical references and index Royal Society of Chemistry

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