Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation
(2005) Conference on Food Colloids p.367-379
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1406213
- author
- Tornberg, Eva LU ; Carlier, N ; Willers, EP and Muhrbeck, P
- organization
- publishing date
- 2005
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Food Colloids: Interactions, Microstructure and Processing
- issue
- 298
- pages
- 367 - 379
- publisher
- Royal Society of Chemistry
- conference name
- Conference on Food Colloids
- conference dates
- 2004-04-18 - 2004-04-21
- external identifiers
-
- wos:000228463200030
- ISSN
- 0260-6291
- language
- English
- LU publication?
- yes
- id
- a3d3503c-9a84-4194-b7f4-631c5bdebb83 (old id 1406213)
- date added to LUP
- 2016-04-01 17:13:53
- date last changed
- 2018-11-21 20:47:40
@inproceedings{a3d3503c-9a84-4194-b7f4-631c5bdebb83, author = {{Tornberg, Eva and Carlier, N and Willers, EP and Muhrbeck, P}}, booktitle = {{Food Colloids: Interactions, Microstructure and Processing}}, issn = {{0260-6291}}, language = {{eng}}, number = {{298}}, pages = {{367--379}}, publisher = {{Royal Society of Chemistry}}, title = {{Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation}}, year = {{2005}}, }