Crystallization at Interfaces in Food Emulsions – A General...

Crystallization at Interfaces in Food Emulsions – A General Phenomenon

Dr. N. Krog, Prof. K. Larsson
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Volume:
94
Year:
1992
Language:
english
Pages:
3
DOI:
10.1002/lipi.19920940205
File:
PDF, 278 KB
english, 1992
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