Stability of Milk Fat Emulsions. II. Influence of Emulsifier Structure, Sodium Caseinate, and Nonfat Milk Solids
Smith, Lloyd M., Dairiki, ToshikoVolume:
58
Year:
1975
Language:
english
DOI:
10.3168/jds.S0022-0302(75)84703-5
File:
PDF, 526 KB
english, 1975