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Schubring, R. (2005) Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC. Journal of Thermal Analysis and Calorimetry, 82 (1) 229-237 doi:10.1007/s10973-005-0872-6

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Reference TypeJournal (article/letter/editorial)
TitleCharacterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC
JournalJournal of Thermal Analysis and Calorimetry
AuthorsSchubring, R.Author
Year2005 (September)Volume82
Issue1
PublisherSpringer Science and Business Media LLC
DOIdoi:10.1007/s10973-005-0872-6Search in ResearchGate
Generate Citation Formats
Mindat Ref. ID16444864Long-form Identifiermindat:1:5:16444864:3
GUID0
Full ReferenceSchubring, R. (2005) Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC. Journal of Thermal Analysis and Calorimetry, 82 (1) 229-237 doi:10.1007/s10973-005-0872-6
Plain TextSchubring, R. (2005) Characterizing protein changes caused by application of high hydrostatic pressure on muscle food by means of DSC. Journal of Thermal Analysis and Calorimetry, 82 (1) 229-237 doi:10.1007/s10973-005-0872-6
In(2005, September) Journal of Thermal Analysis and Calorimetry Vol. 82 (1) Springer Science and Business Media LLC

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