Overview of Physical/Chemical Aspects of Freezing
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-5975-7_2.pdf
Reference37 articles.
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2. Brown, M.S. 1979. Frozen fruits and vegetables: their chemistry, physics, and cryobiology. Adv.Food Res. 25:181–235.
3. Burke, M.I, Gusta, L.V., Quamme, H.A., Weiser, CI, and Li, P.H. 1976. Freezing and injury in plants. Ann. Rev. Plant Physiol. 27:507–528.
4. Charoenrein, S., Goddard, M., and Reid, D.S. 1991. Effect of solute on the nucleation and propagation of ice. In Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s. (Levine, H. and Slade, L., eds.) pp. 191–198, Plenum Press, New York.
5. Chen, C.S. 1985. Thermodynamic analysis of the freezing and thawing of foods: enthalpy and apparent specific heat. J. Food Sci. 50:1158–1162.
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