STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein-Reference-Cited by-同舟云学术

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STABILITY OF OIL-IN-WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein

Published:1970-11 Issue:6 Volume:35 Page:852-855
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ACTON J. C.,SAFFLE R. L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1970.tb02011.x/fullpdf

Reference17 articles.

1. A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats

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