Glass transition values of muscle tissue

Journal of Food Science

Volumn 64, Issue 1, 1999, Pages 10-15

  Brake, N C ^b   Fennema, O R ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Dreyer's Grand Ice Cream Inc   (United States)

Author keywords

Beef; Collagen; Fish; Gelatin; Glass transition

Indexed keywords

EID: 0033051276     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb09851.x     Document Type: Article

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