✦ LIBER ✦
Structural Relaxation of a Vitrified High-Protein Food, Beef, and the Phase Transformation of Its Water Content
✍ Scribed by Sartor, G.; Johari, G. P.
- Book ID
- 125896595
- Publisher
- American Chemical Society
- Year
- 1997
- Tongue
- English
- Weight
- 40 KB
- Volume
- 101
- Category
- Article
- ISSN
- 0022-3654
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