"Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions" by M. Tippetts

Selected Works of Silvana Martini

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Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions

100th AOCS Annual Meeting and Expo

M. Tippetts
Silvana Martini, Utah State University

Document Type

Presentation

Publication Date

5-3-2009

Disciplines

Life Sciences and
Nutrition

Comments

* indicates graduate students; # indicates undergraduate students mentored

Citation Information

Tippetts*, M. (2009 AOCS Honored Student Award), and Martini, S. 2009. Effect of Cooling Rate on the Stability of Anhydrous Milk Fat/Soybean Oil-in-Water Emulsions. 100th AOCS Annual Meeting and Expo, Orlando, FL (oral presentation)