DOI: 10.1021/jp960150p. Structural Relaxation of a Vitrified High-Protein Food, Beef, and the Phase Transformations of Its Water Content

Structural Relaxation of a Vitrified High-Protein Food, Beef, and the Phase Transformations of Its Water Content

10.1021/jp960150p

Crossref journal-article

American Chemical Society (ACS)

The Journal of Physical Chemistry (316)

Bibliography

Sartor, G., & Johari, G. P. (1996). Structural Relaxation of a Vitrified High-Protein Food, Beef, and the Phase Transformations of Its Water Content. The Journal of Physical Chemistry, 100(24), 10450â10463.

Authors 2

G. Sartor (first)
G. P. Johari (additional)

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Dates

Type	When
Created	23 years, 1 month ago (July 26, 2002, 12:43 a.m.)
Deposited	2 years, 5 months ago (March 7, 2023, 8:25 p.m.)
Indexed	2 months, 2 weeks ago (June 17, 2025, 12:19 a.m.)
Issued	29 years, 8 months ago (Jan. 1, 1996)
Published	29 years, 8 months ago (Jan. 1, 1996)
Published Online	29 years, 2 months ago (June 13, 1996)
Published Print	29 years, 8 months ago (Jan. 1, 1996)

Funders 0

None

BibTeX

@article{Sartor_1996, title={Structural Relaxation of a Vitrified High-Protein Food, Beef, and the Phase Transformations of Its Water Content}, volume={100}, ISSN={1541-5740}, url={http://dx.doi.org/10.1021/jp960150p}, DOI={10.1021/jp960150p}, number={24}, journal={The Journal of Physical Chemistry}, publisher={American Chemical Society (ACS)}, author={Sartor, G. and Johari, G. P.}, year={1996}, month=jan, pages={10450–10463} }

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