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Influence of oil content and droplet size of an oil-in-wate..:
Joeres, Eike
;
Drusch, Stephan
;
Töpfl, Stefan
...
Innovative Food Science & Emerging Technologies. 69 (2021) - p. 102638 , 2021
Link:
https://doi.org/10.1016/j.ifset.2021.102638
RT Journal T1 <Title>Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2021.102638&Exemplar=1&LAN=DE A1 Joeres, Eike A1 Drusch, Stephan A1 Töpfl, Stefan A1 Loeffler, Myriam A1 Witte, Franziska A1 Heinz, Volker A1 Terjung, Nino PB Elsevier BV YR 2021 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 69 SP 102638 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2021.102638 DO https://doi.org/10.1016/j.ifset.2021.102638 SF ELIB - SuUB Bremen
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