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Application of a new method based on conductivity measurements to determine the creaming stability of o/w emulsions

✍ Scribed by M. Bury; J. Gerhards; W. Erni; A. Stamm


Book ID
113368022
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
890 KB
Volume
124
Category
Article
ISSN
0378-5173

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