Institute of Process Engineering in Life SciencesFood Process Engineering
BUCH_Product_Design_and_Engineering

Emulsification Techniques for the Formulation of Emulsions and Suspensions

  • chair:

    Schuchmann, H.P.

  • place:

    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

  • Date: 2007