Influence of Microstructure and Solid Fat Content on the Attenuation of Ultrasonic Waves During Fat Crystallization

Authors

Silvana Martini, Utah State UniversityFollow
C. Bertoli
M. L. Herrera
I. Neeson
A. G. Marangoni

Document Type

Presentation

Journal/Book Title/Conference

Lipid Structural Properties Symposium

Publication Date

11-17-2004

Recommended Citation

Martini, S., Bertoli, C., Herrera, M.L., Neeson, I., and Marangoni, A.G. 2004. Influence of Microstructure and Solid Fat Content on the Attenuation of Ultrasonic Waves During Fat Crystallization. Lipid Structural Properties Symposium, Unilever R&D, Colworth, UK (oral presentation)