Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III

  • Autor:

    Leiter, A., Rau, S., Winger, S., Muhle-Goll, C., Luy, B., Gaukel, V.
  • Quelle:

    Journal of Food Engineering 187, 53–61
  • Datum: 2016