Glass transition values of muscle tissue

Glass transition values of muscle tissue

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Brake, N. C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 64, no. 1 (1999), p. 10-15
Materias:	Alimentos Pescado Músculos Tejidos animales Alimentos congelados Carne Vidrio Colágenos
Publicación relacionada:	Contenido en: Journal of Food Science

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