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STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein
J. C. ACTON, R. L. SAFFLEVolume:
35
Year:
1970
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1970.tb02011.x
File:
PDF, 502 KB
english, 1970