Author:
James Christian,Reitz Baptiste,James Stephen J.
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference18 articles.
1. Abedini, S., Kaku, M., Kawata, T., Koseki, H., Kojima, S., Sumi, H., Motokawa, M., Fujita, T., Ohtani, J., Ohwada, N., & Tanne, K. (2011). Effects of cryopreservation with a newly-developed magnetic field programmed freezer on periodontal ligament cells and pulp tissues. Cryobiology, 62, 181–187.
2. Fikiin, K. (2003). Novelties of food freezing research in Europe and beyond. Flair-Flow 4 Synthesis Report. SMEs No. 10. Project No: QLK1-CT-2000-00040.
3. James, S. J., & James, C. (2012). Innovative freezing technologies for foods. New Food, 15(4), 21–24.
4. James, C., Seignemartin, V., & James, S. J. (2009). The freezing and supercooling of garlic (Allium sativum L.). International Journal of Refrigeration, 32, 253–260.
5. Kaku, M., Kamada, H., Kawata, T., Koseki, H., Abedini, S., Kojima, S., Motokawa, M., Fujita, T., Ohtani, J., Tsuka, N., Matsuda, Y., Sunagawa, H., Hernandes, R. A. M., Ohwada, N., & Tanne, K. (2010). Cryopreservation of periodontal ligament cells with magnetic field for tooth banking. Cryobiology, 61, 73–78.
Cited by
56 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献