Methods for preparation of W/O food emulsions using the membrane immersed with oils and fats

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 3, 1997, Pages 238-242

  Katoh, Ryoh ^a   Asano, Yuzoh ^a   Furuya, Atsushi ^a   Sotoyama, Kazuyoshi ^a   Tomita, Mamoru ^a   Okonogi, Shigeo ^b  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b SHOWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0005879852     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.238     Document Type: Article

References (11)