Peleg, M <br/><br/>
On the use of the WLF model in polymers and foods.  [electronic resource] 

 -  Critical reviews in food science and nutrition  1992 
 - 59-66 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>1040-8398 
<br/><br/><label>Standard No.: </label>10.1080/10408399209527580  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Crystallization<br/>Food<br/>Glass<br/>Mathematics<br/>Models, Chemical<br/>Polymers<br/>Viscosity