TY  - BOOK
AU  - Dickinson,Eric
ED  - Royal Society of Chemistry. Food Chemistry Group
TI  - Food emulsions and foams: based on the proceedings of  an international Symposium organised by the Food Chemis  try Group of the Royal Society of Chemistry at Leeds     from 24th-26th March 1986 
PY  - 1987///
CY  - London
PB  - The Royal Society of Chemistry
KW  - Food
KW  - Colloid contents
ER  -