Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

✍ Scribed by SUSAN E. PARSONS; R. L. S. PATTERSON

• Book ID: 108811294
• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 437 KB
• Volume: 21
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1986.tb00434.x