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Synergistic effects between hydrocolloids and antifreeze proteins from fish on the recrystallization of ice in sucrose solutions

Synergistic effects between hydrocolloids and antifreeze proteins from fish on the recrystallization of ice in sucrose solutions
Autor:

Gaukel, V.; Leiter, A.; Spieß, W. E. L.

Quelle:

2nd Ice Binding Protein Conference, Sapporo, Japan, 2014

Datum: 2014