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

✍ Scribed by Tomoko HASHIMOTO; Tomoaki HAGIWARA; Toru SUZUKI; Rikuo TAKAI

Book ID: 110755949
Publisher: John Wiley and Sons
Year: 2003
Tongue: English
Weight: 242 KB
Volume: 69
Category: Article
ISSN: 0919-9268
DOI: 10.1111/j.0919-9268.2003.00757.x

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