The sensory perception of salad dressings with varying fat content, oil droplet size, width and degree of aggregation
Författare
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2005
Språk
Engelska
Sidor
18-21
Publikation/Tidskrift/Serie
Special Publication No. 298
Dokumenttyp
Konferensbidrag: abstract
Förlag
Royal Society of Chemistry
Ämne
- Food Engineering
Conference name
Food Colloids
Conference date
2004-04-18 - 2004-04-21
Status
Published