Méthodes d'évaluation de la stabilité des émulsions. Principe, applications, avantages et inconvénients
- Other title
- Review : evaluation of emulsion stability : principle, applications, advantages and drawbacks (en)
- Author
- CURT, C
Cent. national machinisme agricoles génie rural eaux forêts, div. technologie industries agro-alimentaires, 63200 Riom, France - Source
Sciences des aliments. 1994, Vol 14, Num 6, pp 699-724 ; ref : 3 p.1/2
- CODEN
- SCALDC
- ISSN
- 0240-8813
- Scientific domain
- Food science technology
- Publisher
- Lavoisier, Paris
- Publication country
- France
- Document type
- Article
- Language
- French
- Keyword (fr)
- Article synthèse Emulsion Méthode mesure Méthode physique Produit alimentaire Stabilité thermodynamique
- Keyword (en)
- Review Emulsion Measurement method Physical method Foodstuff Thermodynamic stability
- Keyword (es)
- Artículo síntesis Emulsión Método medida Método físico Producto alimenticio Estabilidad termodinámica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3366325
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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