Study on the glass transition for several processed fish muscles and its protein fractions using differential scanning calorimetry
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference36 articles.
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2. Glass Transition of Tuna Flesh at Low Temperature and Effects of Salt and Moisture
3. Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20oC to -84oC)
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