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Influence of the Colloidal Structure of Dairy Gels on Milk Fat Fusion Behavior: Quantification of the Liquid Fat Content by In Situ Quantitative Proton Nuclear Magnetic Resonance Spectroscopy ( is q 1 H NMR)
✍ Scribed by Bouteille, Romain; Perez, Jeanne; Khifer, Farid; Jouan-Rimbaud-Bouveresse, Delphine; Lecanu, Bruno; This, Hervé
- Book ID
- 120292483
- Publisher
- Institute of Food Technologists
- Year
- 2013
- Tongue
- English
- Weight
- 755 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-1147
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