Fatty interface modifiers — Composition, properties and uses in the food industries View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1941-09

AUTHORS

B. R. Harris, A. K. Epstein, F. J. Cahn

ABSTRACT

N/A

PAGES

179-182

Journal

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02543625

DOI

http://dx.doi.org/10.1007/bf02543625

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1019059006


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