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Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation

Tornberg, Eva LU ; Carlier, N; Willers, EP and Muhrbeck, P (2005) Conference on Food Colloids In Food Colloids: Interactions, Microstructure and Processing p.367-379
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
Food Colloids: Interactions, Microstructure and Processing
issue
298
pages
367 - 379
publisher
Royal Society of Chemistry
conference name
Conference on Food Colloids
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
2009-06-05 12:14:31
date last changed
2017-10-10 14:33:52
@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},
}