Emulsions from a culinary perspective – the case of hollandaise sauce and its derivatives
Publication details
Publisher : Københavns universitet
International Standard Numbers
:
Printed
:
9788799693429
Publication type : Doctoral dissertation
Supervised by : Hersleth, Margrethe
Number of pages : 220
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no