Electron Microscopy of Mayonnaise
- 1 July 1972
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 5 (3), 134-137
- https://doi.org/10.1016/s0315-5463(72)74108-5
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Lecitho-Protein The Emulsifying Ingredient in Egg YolkIndustrial & Engineering Chemistry, 1935