Properties and functions of stabilizing agents in food...

C R C Critical Reviews in Food Science and Nutrition 1987 / 01 Vol. 25; Iss. 4

Properties and functions of stabilizing agents in food emulsions

Parker, N. S., Krog, Niels J.
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Volume:
25
Language:
english
Journal:
C R C Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398709527456
Date:
January, 1987
File:
PDF, 2.06 MB
english, 1987
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