STABILITY OF OIL‐IN‐WATER EMULSIONS. 2. Effects of Oil Phase Volume, Stability Test, Viscosity, Type of Oil and Protein Additive
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 1118-1120
- https://doi.org/10.1111/j.1365-2621.1971.tb03360.x
Abstract
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This publication has 1 reference indexed in Scilit:
- Meat EmulsionsPublished by Elsevier ,1968