[Effects of homogenization and heating conditions on physicochemical properties of coffee cream]. [English]
1988
Abrahamsson K. | Frennborn P. | Dejmek P. | Buchheim W.
AGROVOC Keywords
Bibliographic information
Pagination
v.762-765(12)
Other Subjects
Pasteurizacion; Homogeneizacion; Cafe; Homogeneisation; Propiedades fisico quimicas; Creme; Propriete physico chimique
Language
English
Note
5 ill., 12 ref. Summaries (De, En, Fr).
Type
Journal Article; Journal Part; Summary
Source
Milchwissenschaft (Germany, F.R.). (1988). v. 43(12) p. 762-765.
Corporate Author
Lund Univ. (Sweden). Dept. of Food Technology
2012-11-15
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