Basic Physical and Mathematical Principles

doi:10.1007/3-540-29087-7_5

Rheology Essentials of Cosmetic and Food Emulsions pp 25-49 | Cite as

Basic Physical and Mathematical Principles

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Cite this chapter as:: (2006) Basic Physical and Mathematical Principles. In: Rheology Essentials of Cosmetic and Food Emulsions. Springer Laboratory. Springer, Berlin, Heidelberg

DOI https://doi.org/10.1007/3-540-29087-7_5
Publisher Name Springer, Berlin, Heidelberg
Print ISBN 978-3-540-25553-6
Online ISBN 978-3-540-29087-2
eBook Packages Chemistry and Materials Science

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