The use of DSC to study the effects of solutes on heterogeneous ice nucleation kinetics in model food emulsions.

Ozilgen S, Reid DS.

DOI: 10.1006/fstl.1993.1025
Published: 1993-01-01
Container: Lebensm Wiss Technol
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1006/fstl.1993.1025,
  title = {The use of DSC to study the effects of solutes on heterogeneous ice nucleation kinetics in model food emulsions.},
  author = {Ozilgen S and  Reid DS.},
  year = {1993},
  journal = {Lebensm Wiss Technol},
  doi = {10.1006/fstl.1993.1025},
  url = {https://doi.org/10.1006/fstl.1993.1025}
}

RIS

TY  - JOUR
TI  - The use of DSC to study the effects of solutes on heterogeneous ice nucleation kinetics in model food emulsions.
AU  - Ozilgen S
AU  -  Reid DS.
PY  - 1993
JO  - Lebensm Wiss Technol
DO  - 10.1006/fstl.1993.1025
UR  - https://doi.org/10.1006/fstl.1993.1025
ER  -

APA

S, O., & DS., R. (1993). The use of DSC to study the effects of solutes on heterogeneous ice nucleation kinetics in model food emulsions.. Lebensm Wiss Technol. https://doi.org/10.1006/fstl.1993.1025

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europe-pmc · retrieved 2026-09-25T11:09:02.173Z