Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Design of a Microstructured System for Homogenization of Dairy Products with High Fat Content. (Part II: Influence of process parameters)

  • Autor:

    Köhler, K; Aguilar P., F.A.; Hensel, A; Schubert, F; Schuchmann, H.P.

  • Quelle:

    Chemical Engineering & Technology, 31, (12), 1863-1868

  • Datum: 2008