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About this Agricultural and Biological Sciences article
Physical and Oxidative Stability of High Fat Fish Oil-in-water Emulsions Stabilized with Sodium Caseinate and Phosphatidylcholine as Emulsifiers by Yesiltas, Betül; García-Moreno, Pedro J.; Sørensen, Ann-Dorit M.; Akoh, Casimir C.; Jacobsen, Charlotte is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Yesiltas, Betül; García-Moreno, Pedro J.; Sørensen, Ann-Dorit M.; Akoh, Casimir C.; Jacobsen, Charlotte
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)
- Published
- 2019
- Field
- Agricultural and Biological Sciences (Life Sciences)