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Effect of protein content on the thermal effusivity of foods

Szafner, G. and Dóka, O. and Gombkötő, N. (2021) Effect of protein content on the thermal effusivity of foods. Acta Alimentaria, 50 (4). pp. 475-483. ISSN 0139-3006

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Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: László Sallai-Tóth
Date Deposited: 11 May 2022 10:24
Last Modified: 01 Dec 2022 00:15
URI: http://real.mtak.hu/id/eprint/142655

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