McClements, D J <br/><br/>
An integrated approach to the development of reduced-fat food emulsions.  [electronic resource] 

 -  Critical reviews in food science and nutrition  Aug 1998 
 - 511-36 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review 
<br/><br/><label>ISSN: </label>1040-8398 
<br/><br/><label>Standard No.: </label>10.1080/10408699891274291  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Dietary Fats<br/>Drug Stability<br/>Emulsions<br/>Fat Substitutes<br/>Food<br/>Food Preservation<br/>Food Technology<br/>Humans