"Influence of Microstructure and Solid Fat Content on the Attenuation of Ultrasonic Waves During Fat Crystallization" by Silvana Martini

Selected Works of Silvana Martini

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Presentation

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

Lipid Structural Properties Symposium

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

Document Type

Presentation

Publication Date

11-17-2004

Disciplines

Life Sciences and
Nutrition

Citation Information

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)