A SIMPLE METHOD FOR EMULSION END‐POINT DETERMINATIONS
Authors:
- 1 July 1975
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4) , 896-897
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- A COMPARISON OF THE EMULSIFICATION CAPACITIES OF SOME PROTEIN CONCENTRATESJournal of Food Science, 1974
- MEASUREMENT OF SAUSAGE EMULSION STABILITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1973
- EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERSJournal of Food Science, 1973
- THE MEASUREMENT OF EMULSIFYING CAPACITY BY ELECTRICAL RESISTANCEJournal of Food Science, 1970
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle Proteins a bJournal of Food Science, 1963