[Physicochemical aspects of the production of artificial food].
D000464:Alginates; D055598:Chemical Phenomena; D002621:Chemistry; D004655:Emulsions; D005502:Food; D005526:Food, Formulated; D005780:Gelatin; D005782:Gels; D005916:Globulins; D008460:Meat / Q000032:analysis; D009994:Osmolar Concentration; D011134:Polysaccharides; D011506:Proteins; D012995:Solubility; D013499:Surface Properties
D000464:Alginates; D004655:Emulsions; D005782:Gels; D005916:Globulins; D011134:Polysaccharides; D011506:Proteins; D005780:Gelatin
Physikochemische Aspekte der Herstellung künstlicher Nahrungsmittel