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  Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Zielbauer, B. I., Franz, J., Viezens, B., & Vilgis, T. A. (2016). Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss. Food Biophysics, 11(1), 34-42. doi:10.1007/s11483-015-9410-7.

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 Creators:
Zielbauer, Birgitta I.1, Author           
Franz, Johannes2, Author           
Viezens, Benjamin1, Author           
Vilgis, Thomas A.1, Author           
Affiliations:
1Dept. Kremer: Polymer Theory, MPI for Polymer Research, Max Planck Society, ou_1800287              
2Dept. Bonn: Molecular Spectroscopy, MPI for Polymer Research, Max Planck Society, ou_1800285              

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Language(s): eng - English
 Dates: 2016
 Publication Status: Issued
 Pages: -
 Publishing info: -
 Table of Contents: -
 Rev. Type: -
 Identifiers: DOI: 10.1007/s11483-015-9410-7
 Degree: -

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Title: Food Biophysics
Source Genre: Journal
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Publ. Info: New York, NY : Springer
Pages: - Volume / Issue: 11 (1) Sequence Number: - Start / End Page: 34 - 42 Identifier: ISSN: 1557-1858
CoNE: https://pure.mpg.de/cone/journals/resource/1557-1858