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Auteur E. Dumay |
Documents disponibles écrits par cet auteur (2)
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article/chapitre/communication
Oil-in-water emulsions stabilized by sodium caseinate were frozen by the following processes: (a) Cooling to - 18 degrees C at 207 MPa, followed by slow, (approximately 9 min) pressure release (SPR) or fast (approximately 3 s) pressure release ([...]article/chapitre/communication
J. Cheftel ; J. Levy ; E. Dumay | 2000