Influence of pH and Xanthan Gum on long-term stability of crayfish-based emulsions

2017 ◽  
Vol 72 ◽  
pp. 372-380 ◽  
Author(s):  
M. Felix ◽  
A. Romero ◽  
A. Guerrero
2014 ◽  
Vol 55 ◽  
pp. 229-238 ◽  
Author(s):  
Bart Heyman ◽  
Filip Van Bockstaele ◽  
Davy Van de Walle ◽  
Koen Dewettinck

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