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

Zielbauer, Birgitta I.; Franz, Johannes; Viezens, Benjamin; Vilgis, Thomas A.

doi:10.1007/s11483-015-9410-7

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

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

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

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

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

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引用

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.

引用: https://hdl.handle.net/11858/00-001M-0000-0029-C94E-0

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