Engineering aspects of food emulsification and homogenization
Rayner Marilyn, Dejmek PetrKniha
Citace v seznamu literatury:
RAYNER, Marilyn a DEJMEK, Petr. Engineering aspects of food emulsification and homogenization. Contemporary food engineering. Boca Raton, FL: CRC Press, Taylor & Francis Group, [2015]. ISBN 9781466580442. Dostupné také z: https://proxy.k.utb.cz/login?url=http://marc.crcnetbase.com/isbn/9781466580442.