Determination of differences in free and bound water contents of beef muscle by DSC under various freezing conditions

Journal of Thermal Analysis

Volumn 50, Issue 4, 1997, Pages 617-624

  Aktas N ^a   Tulek Y ^b   Gokalp H Y ^b  

^a ATATÜRK UNIVERSITY   (Turkey)

^b PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Bound water; DSC; Free water

Indexed keywords

CALCULATIONS; FREEZING; MELTING; PHASE COMPOSITION; SPECIFIC HEAT; TEMPERATURE; THAWING; WATER;

BEEF MUSCLE; FREE WATER; THERMAL CORE TEMPERATURE;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 0031247960     PISSN: 03684466     EISSN: None     Source Type: Journal    
DOI: 10.1007/bf01979033     Document Type: Article

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