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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Official URL: http://doi.org/10.1556/066.2021.00042
| Item Type: | Article |
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| 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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