

Author: Narine S.S. Marangoni A.G.
Publisher: Academic Press
ISSN: 0023-6438
Source: Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.1, 2001-02, pp. : 33-40
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content


The nature of fractality in fat crystal networks
Trends in Food Science and Technology, Vol. 13, Iss. 2, 2002-02 ,pp. :


By Roszko M.
Food Additives & Contaminants: Part A, Vol. 30, Iss. 1, 2013-01 ,pp. :




Trends in Food Science and Technology, Vol. 7, Iss. 2, 1996-02 ,pp. :