Advances in food emulsions and foams: Edited by E. Dickinson and G. Stainsby, Elsevier Science Publishers, London, 1988. 397 pp. Price: £52
- 31 December 1988
- journal article
- book review
- Published by Elsevier in Journal of Food Engineering
- Vol. 8 (4) , 311-312
- https://doi.org/10.1016/0260-8774(88)90020-9
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