THE INFLUENCE OF PROCESSING ON THE EMULSION STABILITY OF CREAM
- 1 January 1971
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 24 (1) , 54-58
- https://doi.org/10.1111/j.1471-0307.1971.tb01859.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Studies on the effect of heat treatment during processing on the viscosity and stability of high-fat market creamJournal of Dairy Research, 1966
- Some Physical Effects of Freezing upon Milk and CreamJournal of Dairy Science, 1935