Instrumental Systems for the Control of Frozen Vegetables During Refrigeration

Author:

Steinka Izabela,Barone Caterina,Parisi Salvatore,Micali Marina

Publisher

Springer International Publishing

Reference14 articles.

1. Barbosa-Cánovas GV, Altunakar B, Mejía-Lorío DJ (2005) Freezing of fruits and vegetables. An agribusiness alternative for rural and semi-rural areas. FAO Agricultural Services Bulletin—158. Food and Agriculture Organization of United Nations (FAO), Rome

2. Blanshard JMV, Franks F (1987) Ice crystallization and its control in frozen food systems. In: Blanshard JMV, Lillford P (eds) Food structure and behaviour. Academic Press, London, pp 51–65

3. Fu B, Labuza TP (1997) Shelf life testing: procedures and prediction methods for frozen foods. In: Erickson MC, Hung YC(1997) Quality in frozen foods. Springer, New York. doi: 10.1007/978-1-4615-5975-7_19

4. Guadagni DG (1968) Cold storage life of frozen foods and vegetable as a function of time and temperature. In: Hawthorne J, Rolfe E (eds) Low temperature biology of food stuffs. Pergamon Press, Oxford, pp 399–412

5. Johnston WA, Nicholson FJ, Roger A, Stroud GD (1994) Freezing and refrigerated storage in fisheries. FAO Fisheries technical paper—340. Food and Agriculture Organization of the United Nations, Rome. Available http://www.fao.org/docrep/003/v3630e/V3630E00.htm#Contents . Accessed 09 Nov 2016

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