Medicine & Life Sciences
Architectural Accessibility
9%
Color
6%
Differential Scanning Calorimetry
9%
Enzymes
4%
Fishes
52%
Freezing
8%
Gelatin
43%
gelatin film
100%
Hot Temperature
6%
Molecular Weight
13%
Oxygen
5%
Permeability
6%
Polyacrylamide Gel Electrophoresis
7%
Pork Meat
10%
Red Meat
9%
Steam
10%
Temperature
5%
Tensile Strength
9%
Transglutaminases
75%
Viscosity
8%
Agriculture & Biology
beef
6%
color
4%
crosslinking
53%
differential scanning calorimetry
7%
enzymatic reactions
7%
films (materials)
46%
fish
32%
gelatin
56%
melting point
7%
molecular weight
8%
opacity
8%
oxygen
4%
permeability
5%
physical properties
11%
pork
7%
protein-glutamine gamma-glutamyltransferase
69%
tensile strength
6%
thermal properties
6%
viscosity
5%
water vapor
7%