多谢各位不吝给予~~感谢万分~~~
【序号】1
【作　者】Food emulsions: principles, practices , and techniques, second edition
【出版项】CRC Press, 2005
【ISBN号】0849320232, 9780849320231
【原书定价】$162
【主题词】食品乳化
【参考文献格式】McClements, D. J. (2005). Food emulsions: principles, practics , and techniques(2nd Edition). Boca Raton: CRC Press.

【序号】2
【作　者】Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition
【出版项】AOCS Press, 2007
【ISBN号】978-1-893997-92-9
【原书定价】$165
【主题词】Food Science & Technology,Health - Nutrition - Biochemistry
【参考文献格式】Erickson, M. D. (2007). Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition. Illinois, US: AOCS Press.