Effect of Processing Conditions on Physiochemical Characteristics of Food Emulsions

Authors

M. Tippetts
J. Thurgood
Silvana Martini, Utah State UniversityFollow

Document Type

Presentation

Journal/Book Title/Conference

98th AOCS Annual Meeting and Expo

Publication Date

5-13-2007

Comments

* indicates graduate students; # indicates undergraduate students mentored

Recommended Citation

Tippetts*, M., Thurgood#, J., and Martini, S. 2007. Effect of Processing Conditions on Physiochemical Characteristics of Food Emulsions. 98th AOCS Annual Meeting and Expo Quebec City, QC, Canada (poster presentation)