STABILITY OF OIL-IN-WATER EMULSIONS .1. EFFECTS OF SURFACE TENSION, LEVEL OF OIL, VISCOSITY AND TYPE OF MEAT PROTEIN

被引：83

作者：

ACTON, JC

SAFFLE, RL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1970.tb02011.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：852 / &

共 17 条

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[6]

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[9]

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[10]

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