FOOD ENGINEERING AND PHYSICAL PROPERTIES - The Contribution of Water to the Specific Heat Change at the Glass-to-Rubber Transition of the Ternary System BSA-Water-NaCI (Englisch)
- Neue Suche nach: Inoue, C.
- Neue Suche nach: Inoue, C.
- Neue Suche nach: Ishikawa, M.
In:
Journal of food science
;
65
, 7
; 1187-1193
;
2000
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:FOOD ENGINEERING AND PHYSICAL PROPERTIES - The Contribution of Water to the Specific Heat Change at the Glass-to-Rubber Transition of the Ternary System BSA-Water-NaCI
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Beteiligte:Inoue, C. ( Autor:in ) / Ishikawa, M.
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Erschienen in:Journal of food science ; 65, 7 ; 1187-1193
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Verlag:
- Neue Suche nach: Blackwell
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Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:2000
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ISSN:
-
ZDBID:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
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Schlagwörter:
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Klassifikation:
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Datenquelle:
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