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Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions

Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
Autor:

Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H. P.

Links:
Quelle:

Procedia Food Science, 1, 138-144, 2011

Datum: 2011