PHASE-TRANSITIONS AND UNFREEZABLE WATER-CONTENT OF CARROTS, REINDEER MEAT AND WHITE BREAD STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY

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Cite this

@article{0d89208491d2494e9e567ce02a15ff10,

title = "PHASE-TRANSITIONS AND UNFREEZABLE WATER-CONTENT OF CARROTS, REINDEER MEAT AND WHITE BREAD STUDIED USING DIFFERENTIAL SCANNING CALORIMETRY",

author = "Yrjo Roos",

year = "1986",

language = "English (Ireland)",

pages = "684--686",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

}