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MEAT EMULSION STABILITY. Influence of Hydrophilic Lipophilic Balance, Salt Concentration and Blending with Surfactants

✍ Scribed by J.P. van EERD

Book ID: 108799465
Publisher: Institute of Food Technologists
Year: 2008
Tongue: English
Weight: 433 KB
Volume: 36
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1971.tb03361.x

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