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STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein

✍ Scribed by J. C. ACTON; R. L. SAFFLE

Book ID: 108799157
Publisher: Institute of Food Technologists
Year: 1970
Tongue: English
Weight: 502 KB
Volume: 35
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1970.tb02011.x

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