[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关键词
书目信息
页码
pp. 61-66
其它主题
Emulsificacion; Aptitude a la conservation; Propriete rheologique; Aptitud para la conservacion; Propiedades reologicas
语言
西班牙语; 卡斯蒂利亚语
注释
7 fig., 4 tab.; 9 ref.
1994-08-15
AGRIS AP