1. STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein
2. P. Becher, 1965 . Emulsions: Theory and Practice , p.423 . Reinhold Publishing Corp., New-York.
3. Federation internationals de laiterie (FIL), 1987 . Lait: determination de la teneur en matiere grasse: methode gravimetrique (methode Rose Gottlieb de reference). Norme FIL 1C.
4. Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements