Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of temperature and pH value on the recrystallization inhibition activity of fish ice structuring protein

  • Autor:

    Leiter, A.; Gaukel, V.

  • Quelle:

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

  • Datum: 2014