Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. [electronic resource]

By: Contributor(s): Producer: 20180703Description: 309-317 p. digitalISSN:
  • 1750-3841
Subject(s): Online resources: In: Journal of food science vol. 83
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article

There are no comments on this title.

to post a comment.