Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik
Product Design and Engineering

Emulsification Techniques for the Formulation of Emulsions and Suspensions

  • Autor:

    Schuchmann, H.P.

  • Quelle:

    in Wagner, G.; Meier, W.; Bröckel, U. (Eds): "Production Design and Engineering - Best Practises", Wiley-VCH Verlag, Weinheim, 2007, Volume 2: Basics and Technologies, Chapter 4, 63-93

  • Datum: 2007