Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

AuthID
 P-005-60Q
4
Author(s)
Medina Vivanco, M
·
Hubinger, MD
Tipo de Documento
Article
Year published
2007
Publicado
in INTERNATIONAL JOURNAL OF FOOD PROPERTIES, ISSN: 1094-2912
Volume: 10, Número: 4, Páginas: 791-805 (15)
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Publication Identifiers
Wos: WOS:000251080700007
Source Identifiers
ISSN: 1094-2912
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