
Open access
Author
Date
2010Type
- Doctoral Thesis
ETH Bibliography
yes
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Permanent link
https://doi.org/10.3929/ethz-a-006280269Publication status
publishedExternal links
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Journal / series
Food process engineeringVolume
Publisher
ETH / Laboratory of Food Process EngineeringSubject
OIL-WATER EMULSIONS (COLLOID CHEMISTRY); STABILISIERUNG VON LEBENSMITTELN + LEBENSMITTELSTABILISATOREN (LEBENSMITTELINDUSTRIE); MULTIPLE EMULSIONS (COLLOID CHEMISTRY); INTERFACIAL TENSION (FLUID DYNAMICS); STABILISATION OF FOODS + FOOD STABILISERS (FOOD INDUSTRY); ÖL-WASSER-EMULSIONEN (KOLLOIDCHEMIE); ANWENDUNG VON MEMBRANEN (VERFAHRENSTECHNIK); MULTIPLE EMULSIONEN (KOLLOIDCHEMIE); GRENZFLÄCHENSPANNUNG (FLUIDDYNAMIK); MEMBRANE APPLICATIONS (PROCESS ENGINEERING)Organisational unit
03345 - Windhab, Erich Josef / Windhab, Erich Josef
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ETH Bibliography
yes
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