Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. I. the Churnability of Artificial Emulsions Prepared with the Known Emulsifying Agents of Cream
Open Access
- 1 September 1932
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 15 (5) , 371-381
- https://doi.org/10.3168/jds.s0022-0302(32)93425-0
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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