1. Code for the production of microbiologically safe and stable emulsified and non-emulsified sauces containing acetic acid (The CIMSCEE code);Anon,1993
2. The dissociation constant of acetic acid and the activity coefficients of the ions in certain acetate solutions;Cohn;Journal of the American Chemical Society,1928
3. New developments in yolk-containing egg powders;de Meester,1994
4. Food emulsions and foams;Dickenson,1986
5. Water-in-oil-in-water multiple emulsions;Dickinson,1995