| Autor: |
C, Franzke, E, Hollstein, B, Knorn, J, Kroll, H, Klaus |
| Jazyk: |
němčina |
| Rok vydání: |
1976 |
| Předmět: |
|
| Zdroj: |
Die Nahrung. 20(5) |
| ISSN: |
0027-769X |
| Popis: |
For the routine assessment of the stability of water-in-oil emulsions, the authors suggest to determine the beginning of de-emulsification or to measure the stability constant at 38 degrees C., since these methods yield fairly reproducible results and require but little time and laboratory outfit. More accurate results will be obtained only by conductance measurements. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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