Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1004569
Reference139 articles.
1. Modelling of heat and mass transfer during (osmo) dehydrofreezing of fruits
2. Effect of magnetic field on the supercooling of water drops
3. Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
4. Effect of radiofrequency assisted freezing on meat microstructure and quality
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