STABILITY OF MILK-FAT EMULSIONS .1. PREPARATION OF MODEL OIL-IN-WATER EMULSIONS AND EVALUATION OF THEIR STABILITY

被引：23

作者：

SMITH, LM ^{[1
]}

DAIRIKI, T ^{[1
]}

机构：

[1] UNIV CALIF,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF DAIRY SCIENCE | 1975年 / 58卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(75)84702-3

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1249 / 1253

页数：5

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[7] DETERMINATION OF EMULSION STABILITY BY MICROWAVE IRRADIATION [J].

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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1974, 51 (03) :110-111

[8] STABILITY OF FLUID FOOD EMULSIONS .1. EFFECTS OF EMULSIFIERS, ELECTROLYTES AND SODIUM CASEINATE [J].

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[9]

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[10]

1959, METHODS ANALYSIS MIL

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