Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions
| Autor: | Degner, B.M., Olson, K.M., Rose, D., Schlegel, V., Hutkins, R., McClements, D.J. |
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| Zdroj: | In Journal of Food Engineering November 2013 119(2):244-253 |
| Databáze: | ScienceDirect |
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