Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

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.

  • Quelle:

    ICEF11, 11th International Congress on Engineering and Food, Athen/GR

  • Datum: 2011