Connection

Peter Bechtel to Temperature

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This is a "connection" page, showing publications Peter Bechtel has written about Temperature.
Peter Bechtel
Connection Strength
0.051
Temperature
  1. Physicochemical Properties of Microencapsulated ?-3 Salmon Oil with Egg White Powder. J Food Sci. 2016 Mar; 81(3):E600-9.
    View in: PubMed
    Score: 0.028
  2. Ultraviolet-B radiation induced cross-linking improves physical properties of cold- and warm-water fish gelatin gels and films. J Food Sci. 2012 Sep; 77(9):E215-23.
    View in: PubMed
    Score: 0.022
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.