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Sec. Geral Ministério da Economia
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Your search returned 6 results.
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1.
PROGRESS IN THE FORMULATION OF FOOD EMULSIONS AN D FOAMS = PROGRESSO NA FORMULACAO DE EMULSOES E ESPUMAS NOS ALIMENTOS
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E. DICKINSON, G. STAINSBY
Analítico
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2.
INTERET DE L' HUILE DE TOURNESSOL DANS LES SAUCES EMULSIONNEES FROIDES = INTERESSE DO OLEO DE GIRASSOL NOS MOLHOS EMULSIONADOS FRIOS
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J. E. PLATON
Analítico
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3.
CONSIDERATIONS SUR LES ASPECTS ACTUELS DES EMULSIONS ET DISPERSIONS = CONSIDERACOES SOBRE OS ASPECTOS ACTUAIS DAS EMULSOES E DISPERSOES
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T. TADROS
Analítico
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4.
POURQUOI UNE MEME HUILE DE NOURRITURE DONNE-T-ELLE DES RESULTATS DIVERGENTS ? = PORQUE E QUE UM MESMO OLEO ALIMENTADOR DA RESULTADOS DIVERGENTES ?
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J. PORE
Analítico
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5.
ROLE DES SURFACTANTS SUR LA SYNTHESE ET LES PROPRIETES DES EMULSIONS ACRYLIQUES DESTINES AUX REVETEMENTS DE SURFACE DU CUIR = PAPEL DOS TENSIOACTIVOS NA SINTESE E AS PROPRIEDADES DAS EMULSOES ACRILICAS DESTINADAS AOS REVESTIMENTOS DA SUPERFICIE DO COURO
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V.H. BABU, C. SAIKUMAR
Analítico
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6.
Emulsion lamellaires de phospholipides = Tensio-activos. Emulsões lamelares de fosfolipidos
Analítico
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Authors
ARNAUD, J.P.
BABU, V.H., SAIKUMAR...
PLATON, J. E.
PORE, J.
TADROS, T.
Topics
EMULSÕES
PRODUTO ALIMENTAR
PROPRIEDADES DOS COU...
QUALIDADE DO PRODUTO
UTILIZAÇÃO *
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