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Original Articles

Glass Transition of Rainbow Trout and Its Oxidation Stability During Storage

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Pages 800-809 | Received 15 Mar 2008, Published online: 23 Mar 2010

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Thanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor & Cristina Ratti. (2021) Modified state diagrams of cellular and noncellular food model systems: Experimental data and mathematical modeling. Drying Technology 39:2, pages 162-172.
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Articles from other publishers (3)

Xi Xie, Xiaoqian Zhai, Meiyan Chen, Qingqing Li, Yao Huang, Lijuan Zhao, Qin Wang & Li Lin. (2023) Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets. Aquaculture and Fisheries 8:6, pages 626-633.
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Louise Emy Kurozawa, Douglas Fernandes Barbin & Miriam Dupas Hubinger. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods 325 348 .
Vilia Darma Paramita, Anna Bannikova & Stefan Kasapis. (2016) Preservation of oleic acid entrapped in a condensed matrix of high-methoxy pectin with glucose syrup. Food Hydrocolloids 53, pages 284-292.
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