"Effect of Processing Conditions on Physiochemical Characteristics of Food Emulsions" by M. Tippetts

Selected Works of Silvana Martini

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Effect of Processing Conditions on Physiochemical Characteristics of Food Emulsions

98th AOCS Annual Meeting and Expo

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

Document Type

Presentation

Publication Date

5-13-2007

Disciplines

Life Sciences and
Nutrition

Comments

* indicates graduate students; # indicates undergraduate students mentored

Citation Information

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)