Factors Influencing the Freeze-Thaw Stability of Emulsion-Based Foods
Author:
Affiliation:
1. ConAgra Foods, Six ConAgra Drive; Omaha NE 68102 U.S.A.
2. Dept. of Food Science; Univ. of Massachusetts; Amherst MA 01003 U.S.A.
3. Dept. of Food Science & Technology; Univ. of Nebraska; Lincoln NE 68516 U.S.A.
Publisher
Wiley
Subject
Food Science
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