Hardback (22 Mar 1996)
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This is an amalgamation of all the essential theories on emulsion systems. It also examines practical emulsification techniques, which include flocculation, creaming, sedimentation and coalescence, as well as their applications in crude-oil-based emulsions, food emulsions, and alkyd emulsions.;The text provides an extensive overview of the most recent developments in microemulsions, and delineates the differences between microemulsions and macroemulsions.
| ISBN: | 9780824796891 |
| Publisher: | Taylor and Francis |
| Imprint: | CRC Press |
| Pub date: | 22 Mar 1996 |
| DEWEY: | 541.34514 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 474 |
| Weight: | 907g |
| Height: | 241mm |
| Width: | 159mm |
| Spine width: | 30mm |
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