00672nam a22002417a 4500 OSt 190212b xxu||||| |||| 00| 0 eng d 9781466580435 541.34514 R24E Rayner, Marilyn. Engineering Aspects of Food Emulsification and Homogenization Boca Raton CRC Press 2015 xxvi,305p. Contemporary Food Engineering Pure Sciences Chemistry an Allied Sciences Hydrosols Engineering Aspects Food Emulsification Homogenization Dejmek, Petr. ddc BK 20706 20706