Corrigendum “How emulsion composition and structure affect sensory perception of low viscosity model emulsions” Food Hydrocolloids 22 (4) (2008) 631–646
Monique H. Vingerhoeds, René A. de Wijk, Franklin D. Zoet, Ronald R. Nixdorf, George A. van AkenVolume:
25
Year:
2011
Language:
english
DOI:
10.1016/j.foodhyd.2011.02.010
File:
PDF, 79 KB
english, 2011