Influencia del procesado en la estabilidad de emulsiones alimentarias aceite en agua de bajo contenido en aceite.

1994

Franco J.Ma. | Algeciras J.L. | Trujillo J.E. | Flores V. | Gallegos C.

Published in

Alimentacion. Equipos y Tecnologia

ISSN 0212-1689

Pagination

v.61-66

Other Subjects

Aptitude a la conservation; Propiedades reologicas; Aptitud para la conservacion; Propriete rheologique; Emulsificacion

Language

Spanish; Castilian

Note

7 fig., 4 tab.; 9 ref.

Translated Title

English. [Influence of processing in the stability of oil in water food emulsions with low oil content]. [Spanish]

Type

Journal Article

Source

Alimentacion.-Equipos-y-Tecnologia (Espana). (Abr 1994). (no. 3) p. 61-66.

Corporate Author

Akademia Rolnicza, Wroclaw (Poland). Katedra Matematyki.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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