High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency

标题
High-pressure-homogenised cream liqueurs: Emulsification and stabilization efficiency
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 95, Issue 3, Pages 525-531
出版商
Elsevier BV
发表日期
2009-06-17
DOI
10.1016/j.jfoodeng.2009.06.018

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