Double the emulsion

H.C. Langelaan

    Research output: Contribution to journalArticleAcademicpeer-review

    Original languageUndefined/Unknown
    Pages (from-to)37-43
    JournalFood ingredients and analysis international
    Volume21
    Issue number8
    Publication statusPublished - 1999

    Cite this

    Langelaan, H. C. (1999). Double the emulsion. Food ingredients and analysis international, 21(8), 37-43.