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B. Viezens

BV

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Publications

1

Citations

132

H-Index

1

Active since

2015

Affiliations

Max Planck Institute for Polymer Research(Current)

B. Viezens is an author at Max Planck Institute for Polymer Research specializing in thermodynamics, heat transfer, and food chemistry.

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Publications per year

2015–2015

1

Publications

1

Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Birgitta I. Zielbauer, Johannes Franz, B. Viezens et al. · Food Biophysics · 2015 · 132 citations

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