Analytical techniques for nucleation in studies in lipids: Advantages and disadvantages

Journal of Food Science

Volumn 69, Issue 9, 2004, Pages

  Cerdeira, M ^a   Candal, R J ^b   Herrera, M L ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Activation free energy of nucleation; Analytical techniques; Induction time; Nucleation

Indexed keywords

EID: 10944241024     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09944.x     Document Type: Short Survey

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