[Influence of processing in the stability of oil in water food emulsions with low oil content]
1994
Franco, J.Ma. | Algeciras, J.L. | Trujillo, J.E. | Flores, V. | Gallegos, C.
AGROVOC Keywords
Bibliographic information
Alimentacion. Equipos y Tecnologia (Espana)
Issue
3
ISSN
0212-1689
Pagination
pp. 61-66
Other Subjects
Propriete rheologique; Propiedades reologicas; Emulsificacion; Aptitude a la conservation; Aptitud para la conservacion
Language
Spanish; Castilian
Note
7 fig., 4 tab.; 9 ref.
1994-08-15
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