Approaches to protein hydration and water activity in food...

Trends in Food Science & Technology 1990 / 7 Vol. 1

Approaches to protein hydration and water activity in food proteins by nuclear magnetic relaxation and vapor pressure equilibration techniques

Dose, M., Emrich, H.M., Cording-Tömmel, C., von Zerssen, D.
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Volume:
1
Language:
english
Journal:
Trends in Food Science & Technology
DOI:
10.1016/0924-2244(90)90058-7
Date:
July, 1990
File:
PDF, 127 KB
english, 1990
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