English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse

Item

ITEM ACTIONSEXPORT

Released

Journal Article

Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

MPS-Authors
/persons/resource/persons48697

Zielbauer,  Birgitta I.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

/persons/resource/persons147414

Franz,  Johannes
Dept. Bonn: Molecular Spectroscopy, MPI for Polymer Research, Max Planck Society;

/persons/resource/persons189453

Viezens,  Benjamin
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

/persons/resource/persons48919

Vilgis,  Thomas A.
Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society;

External Resource
No external resources are shared
Fulltext (public)
There are no public fulltexts stored in PuRe
Supplementary Material (public)
There is no public supplementary material available
Citation

Zielbauer, B. I., Franz, J., Viezens, B., & Vilgis, T. A. (2016). Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics, 11(1), 34-42. doi:10.1007/s11483-015-9410-7.


Cite as: http://hdl.handle.net/11858/00-001M-0000-0029-C94E-0
Abstract
There is no abstract available