| 000 | 01098 a2200301 4500 | ||
|---|---|---|---|
| 005 | 20250513152759.0 | ||
| 264 | 0 | _c19981124 | |
| 008 | 199811s 0 0 eng d | ||
| 022 | _a1040-8398 | ||
| 024 | 7 |
_a10.1080/10408699891274291 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMcClements, D J | |
| 245 | 0 | 0 |
_aAn integrated approach to the development of reduced-fat food emulsions. _h[electronic resource] |
| 260 |
_bCritical reviews in food science and nutrition _cAug 1998 |
||
| 300 |
_a511-36 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review | ||
| 650 | 0 | 4 | _aDietary Fats |
| 650 | 0 | 4 | _aDrug Stability |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 | _aFat Substitutes |
| 650 | 0 | 4 | _aFood |
| 650 | 0 | 4 | _aFood Preservation |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aHumans |
| 700 | 1 | _aDemetriades, K | |
| 773 | 0 |
_tCritical reviews in food science and nutrition _gvol. 38 _gno. 6 _gp. 511-36 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/10408699891274291 _zAvailable from publisher's website |
| 999 |
_c9724401 _d9724401 |
||