Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis

Fisheries Science

Volumn 69, Issue 6, 2003, Pages 1290-1297

  Hashimoto, Tomoko ^a   Hagiwara, Tomoaki ^a   Suzuki, Toru ^a   Takai, Rikuo ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Boiled and dried bonito; Differential scanning calorimetry; Dynamic mechanical analysis; Glass transition temperature; Katsuobushi

Indexed keywords

KATSUWONUS PELAMIS;

EID: 0347694808     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.0919-9268.2003.00757.x     Document Type: Article

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