Institute of Process Engineering in Life SciencesFood Process Engineering

Homogenisation of dairy products at high fat content using the valve technology

  • chair:

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

  • place:

    ECCE-6 Book of Abstracts, 978-87-91435-56-0, 2007

  • Date: 2007