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Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions

Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions
Autor:

Schröder, J.; Kleinhans, A.; Serfert, Y.; Drusch, S.; Schuchmann, H.P.; Gaukel, V.

Links:
Quelle:

Journal of Food Engineering, 111 (2), 265-271, 2012

Datum: 2012