Corrigendum “How emulsion composition and structure affect sensory perception of low viscosity model emulsions” Food Hydrocolloids 22 (4) (2008) 631–646

✍ Scribed by Monique H. Vingerhoeds; René A. de Wijk; Franklin D. Zoet; Ronald R. Nixdorf; George A. van Aken

• Book ID: 113628062
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 79 KB
• Volume: 25
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/j.foodhyd.2011.02.010