The effect of high hydrostatic pressure on the flow...

Innovative Food Science & Emerging Technologies 2010 Vol. 11; Iss. 3

The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures

Yacine Hemar, Li Hui Liu, Nicolas Meunier, Brad W. Woonton
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Volume:
11
Year:
2010
Language:
english
DOI:
10.1016/j.ifset.2010.01.014
File:
PDF, 994 KB
english, 2010
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