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Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods.

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Title: Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods.
Authors: Reineke, Kai1 (AUTHOR) k.reineke@tu-berlin.de, Mathys, Alexander1,2 (AUTHOR), Knorr, Dietrich1 (AUTHOR)
Source: International Journal of Food Properties. Jul/Aug2011, Vol. 14 Issue 4, p870-881. 12p. 1 Chart, 6 Graphs.
Database: Hospitality & Tourism Complete
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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 61215593
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods.
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Properties%22">International Journal of Food Properties</searchLink>. Jul/Aug2011, Vol. 14 Issue 4, p870-881. 12p. 1 Chart, 6 Graphs.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=61215593
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1080/10942910903456978
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 12
        StartPage: 870
    Titles:
      – TitleFull: Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods.
        Type: main
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          Name:
            NameFull: Reineke, Kai
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          Name:
            NameFull: Mathys, Alexander
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            NameFull: Knorr, Dietrich
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            – D: 01
              M: 07
              Text: Jul/Aug2011
              Type: published
              Y: 2011
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              Value: 14
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              Value: 4
          Titles:
            – TitleFull: International Journal of Food Properties
              Type: main
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