INTENSITY-TIME CURVES FOR FLAVORED OIL-IN-WATER EMULSIONS

被引：21

作者：

MCNULTY, PB

MOSKOWITZ, HR

机构：

[1] UNIV COLL DUBLIN, DEPT AGR ENGN, DUBLIN, IRELAND

[2] USA, NATICK LABS, PIONEERING RES LAB, NATICK, MA 01760 USA

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb00986.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：55 / 57

页数：3

共 8 条

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[4]

MCNULTY PB, 1972, THESIS MASSACHUSETTS

[5]

MCNULTY PJ, IN PRESS

[6]

Meiselman H.L., 1972, Critical Reviews in Food Technology, V3, P89

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PERCEPTION & PSYCHOPHYSICS, 1970, 7 (05) :315-&

[8]

NEILSON AJ, 1957, FLAVOR RESEARCH FOOD

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