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The effect of disperse phase droplet size and interfacial film thickness on the emulsifying capacity and stability of meat emulsions.

Journal Title:
Food technology.
Journal Volume/Issue:
Nov 1970, 24 (11)
Main Author:
Ivey, F.J.
Other Authors:
Webb, N.B. and Jones, V.A.
Format:
Article
Language:
English
Subjects:
organic production
alternative farming
human nutrition
family and consumer science
food science
View in NAL's Catalog:
CAIN709092089