Potential and restrictions of photocentrifugation for determining the emulsion stability of melted spreadable processed cheese
Crossref DOI link: https://doi.org/10.1007/s13594-015-0252-3
Published Online: 2015-08-16
Published Print: 2016-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hoffmann, Wolfgang
Text and Data Mining valid from 2015-08-16
