Rheological Characterization of Traditional and Light Mayonnaises

Autor:	Peressini, D., Sensidoni, A., Cindio, B. De
Zdroj:	Journal of Food Engineering; 1998, Vol. 35 Issue: 4 p409-418, 10p
Databáze:	Supplemental Index
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect