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Soft condensed matter approach to cooking of meat
2007We have viewed cooking meat from the perspective of soft condensed physics and posed that the moisture transport during cooking can be described by Flory-Rehner theory of swelling/shrinking polymer gels. This theory contains the essential physics to describe the transport of liquid moisture due to the denaturation and shrinkage of the heated protein ...
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Soft Tissue Sarcomas in Adults and Children: A Comparison
Ca-A Cancer Journal for Clinicians, 1994Walter Lawrence, W Lawrence
exaly
Soft Tissue Sarcomas: Classification and Natural History
Ca-A Cancer Journal for Clinicians, 1981Steven I Hajdu, S I Hajdu
exaly
Soft Condensed Matter for the Conservation of Cultural Heritage
Comptes Rendus Chimie, 2009Luigi Dei +2 more
exaly

