Food emulsions /ed. by Stig E. Friberg and Kare Larsson

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TextSeries: Food science and technology | Food science and technologyPublication details: New York : Marcel Dekker, 1997.Edition: 3 ed. rev. and expandedDescription: 582 p. : ilusISBN:

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Biblioteca Central Planta principal - Colección General		General		660.29 F7 1997 (Browse shelf(Opens below))					Checked out		31/03/2022	33724000778577

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