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Hsiaowei Tan

Hsiaowei Tan

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Rheology and Stability of Olive Oil Cream Emulsion
Rheology and Stability of Olive Oil Cream Emulsion
By: Hsiaowei Tan, Misni Misran
Publisher: Lap Lambert Academic Publishing
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AED560
Binding:
Paperback
Release:
30 Sep 2011
Language:
English
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Print On Demand (POD) titles : are those which have been especially printed by the Publisher / Vendor partner only after an order for them has been received. They are also classified as Non-Returnable.
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