Denaturation and the Glass Transition Temperatures of Myofibrillar Proteins from Osmotically Dehydrated Tilapia: Effect of Sodium Chloride and Sucrose

AuthID
P-005-60Q
4
Author(s)
Medina Vivanco, M
·
Sobral, PJA
·
Hubinger, MD
Document Type
Article
Year published
2007
Published in
International Journal of Food Properties
Volume 10, Issue 4, Pages 791-805 (15)
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Publication Identifiers
Wos: WOS:000251080700007
Source Identifiers
ISSN: 1094-2912
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