Water-ice equilibrium in hydrated proteins, and structural relaxation and H-bond equilibrium in a high protein food, beef

Nuovo Cimento della Societa Italiana di Fisica D - Condensed Matter, Atomic, Molecular and Chemical Physics, Biophysics

Volumn 20, Issue 12 SUPPL., 1999, Pages 2419-2435

  Johari, G P ^a   Sartor, G ^a  

^a MCMASTER UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33749622784     PISSN: 03926737     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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