High pressure effects on emulsified fats

Progress in Biotechnology

Volumn 13, Issue C, 1996, Pages 331-336

  Buchheim, W ^a   Schutt M ^a   Frede, E ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957053427     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(06)80055-9     Document Type: Article

References (12)

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2. In: J.Moran P., and K.Rajah K. (Eds). Fats in Food Products (1994), Blackie Academic &Professional, London
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4. Liu N.I., and Kay R.L. Biochemistry 16 (1977) 3484
5. Yasuda A., and Mochizuki K. In: Balny C., Hayashi R., Heremans K., and Masson P. (Eds). High Pressure and Biotechnology 224 (1992), Colloque INSERM/John Libbey Euro- text, London 255
6. Buchheim W., and Abou El-Nour A. Fat Sci.Technol. 94 (1992) 369
7. Schütt M., Frede E., and Buchheim W. Kieler Milchw. Forsch.Ber. 47 (1995) 209
8. Frede E. Kieler Milchw.Forsch.Ber. 42 (1990) 197
9. Larsson K. Fette · Seifen · Anstrichm. 74 (1972) 136
10. Hernqvist L. Fette · Seifen · Anstrichm. 86 (1984) 197
11. In: Larsson K., and D.Friberg E. (Eds). Food Emulsions (1990), Marcel Dekker, New York
12. Barfod N.M., Krog N., Larsen G., and Buchheim W. Fat Sci.Technol. 93 (1991) 24