Spontaneous emulsification of oil by freezing
- 1 August 1975
- journal article
- Published by Elsevier in Journal of Colloid and Interface Science
- Vol. 52 (2) , 406-409
- https://doi.org/10.1016/0021-9797(75)90218-0
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Structure and mode of action of glycoproteins from an antarctic fishBiochimica et Biophysica Acta (BBA) - Protein Structure, 1972
- Chemical and Physical Properties of Freezing Point-depressing Glycoproteins from Antarctic FishesJournal of Biological Chemistry, 1970
- Factors affecting oil particle size in the freezing and thawing of fat emulsionsJournal of Oil & Fat Industries, 1960