{"product_id":"engineering-aspects-of-food-emulsification-and-homogenization-taylor-francis-inc-9781466580435-petr-dejmek","title":"Engineering Aspects of Food Emulsification and Homogenization","description":"\u003cp\u003e\u003cstrong\u003eEngineering Aspects of Food Emulsification and Homogenization\u003c\/strong\u003e by Petr Dejmek, Marilyn Rayner.\u003c\/p\u003e\n\u003cp\u003ePublished by Taylor \u0026amp; Francis Group, (2015), Hardback, 331 pages.\u003c\/p\u003e\n\u003cp\u003eTopics: Food, analysis, Emulsions, Food.\u003c\/p\u003e","brand":"Petr Dejmek","offers":[{"title":"Default Title","offer_id":52244749484374,"sku":"9781466580435","price":321.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0886\/3206\/6390\/files\/9781466580435.jpg?v=1767768591","url":"https:\/\/www.englishbook.pt\/products\/engineering-aspects-of-food-emulsification-and-homogenization-taylor-francis-inc-9781466580435-petr-dejmek","provider":"Bookshop","version":"1.0","type":"link"}