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Effect of fat crystallization on the stability of oil-in-water emulsions

Thesis (M.S.)--University of Wisconsin--Madison, 1964. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 100-104.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608528298
Date January 1964
CreatorsEntringer, Rhom Peter.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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