ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary The microbial stability of water-in-oil emulsions is calculated as a function of the initial contamination, the concentration of carbon and energy sources, the size-distribution of the water droplets and of the storage time. The calculated values appear to be in good agreement with the experimental data.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00504729