Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 2: Differential scanning calorimetry, a preliminary study

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|950-5423|2|123-131

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.950-5423, Iss.2, 1986-10, pp. : 123-131

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