Volume 10; Issue 4-5

1

FORMATION AND APPLICATIONS OF MULTIPLE EMULSIONS

Year:
1989
Language:
english
File:
PDF, 630 KB
english, 1989
4

CRYSTALLIZATION PHENOMENA IN FATS AND LIPIDS

Year:
1989
Language:
english
File:
PDF, 677 KB
english, 1989
6

NUTRITIONAL AND PHYSIOLOGICAL SIGNIFICANCE OF LIPIDS

Year:
1989
Language:
english
File:
PDF, 486 KB
english, 1989
7

INTERFACIAL PHENOMENA IN FOOD EMULSIONS

Year:
1989
Language:
english
File:
PDF, 570 KB
english, 1989
8

MODIFICATION OF FATS AND OILS BY LIPASES

Year:
1989
Language:
english
File:
PDF, 856 KB
english, 1989
9

APPLICATION OF LIPIDS IN PHARMACEUTICALS

Year:
1989
Language:
english
File:
PDF, 746 KB
english, 1989
10

MOLECULAR AGGREGATION IN LIPID-WATER DISPERSION PHASES

Year:
1989
Language:
english
File:
PDF, 471 KB
english, 1989
11

DYNAMIC STRUCTURES OF LIPOSOMES VISUALIZED BY VIDEO MICROSCOPY

Year:
1989
Language:
english
File:
PDF, 436 KB
english, 1989
13

PHYSICAL-CHEMICAL BEHAVIOR OF CONFECTIONERY FATS

Year:
1989
Language:
english
File:
PDF, 681 KB
english, 1989
14

NOTICE OF FORTHCOMING MEETINGS

Year:
1989
Language:
english
File:
PDF, 186 KB
english, 1989