Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage
Author:
Affiliation:
1. a Ataturk University Agricultural Faculty Food Engineering Department Erzurum , Turkey
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942910902894922
Reference36 articles.
1. Evaluating water activity and glass transition concepts for food stability
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4. Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range
5. Glass Transition and Food Technology: A Critical Appraisal
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