| dc.contributor.author |
Badrie, Neela |
|
| dc.contributor.author |
Sikora, Marek |
|
| dc.contributor.author |
Deisingh, Anil K. |
|
| dc.contributor.author |
Stanislaw, Kowalski |
|
| dc.date.accessioned |
2012-02-15T17:45:19Z |
|
| dc.date.available |
2012-02-15T17:45:19Z |
|
| dc.date.issued |
2008 |
|
| dc.identifier.uri |
http://hdl.handle.net/2139/11584 |
|
| dc.language.iso |
en |
en_US |
| dc.publisher |
Critical Reviews in Food Science and Nutrition |
en_US |
| dc.subject |
emulsifiers |
en_US |
| dc.subject |
texture |
en_US |
| dc.subject |
sensory properities |
en_US |
| dc.subject |
rheological |
en_US |
| dc.subject |
microbiological |
en_US |
| dc.subject |
sauces |
en_US |
| dc.subject |
dressings |
en_US |
| dc.title |
Sauces and dressings - A review of properties and applications |
en_US |
| dc.type |
Article |
en_US |
