OXIDATION MECHANISMS IN REAL FOOD EMULSIONS: METHOD FOR SEPARATION OF MAYONNAISE BY ULTRACENTRIFUGATION
- 1 June 1998
- journal article
- Published by Wiley in Journal of Food Lipids
- Vol. 5 (2), 87-101
- https://doi.org/10.1111/j.1745-4522.1998.tb00109.x
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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