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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) dairy products (4759) frozen dairy products (105) ice cream (85) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) dairy products (4758) frozen dairy products (105) ice cream (85) foods (19982) frozen foods (365) frozen dairy products (105) ice cream (85) product quality (18080) deterioration (42) Food and Human Nutrition Food and Human Nutrition food science (22492) food chemistry (432) foods (20022) frozen foods (366) frozen dairy products (105) ice cream (85) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) physical chemistry (19414) phase transition (2960) freeze-thaw cycles (176) physical phases (8840) emulsions (778) liquids (99) solutions (1049) aqueous solutions (944) physics (54990) mechanics (7327) forces (62) mechanical stress (856) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) material forms (6970) solutions (1049) aqueous solutions (944) mathematics and statistics (33406) prediction (5471) technology (49139) processing technology (28127) freezing (833) thawing (311) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Factors affecting the freeze-thaw stability of emulsions Author(s) of Article: Will be identified in next release Citation: Food hydrocolloids 2008 v.22 no.1 pp. 105-111 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=709462 Name of Publication: Food hydrocolloids Publishing Company: Will be identified in next release Accession Number: 250078
