Contact nucleation of ice in fluid dairy products-Reference-Cited by-同舟云学术

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Contact nucleation of ice in fluid dairy products

Published:1993-01 Issue:3 Volume:18 Page:281-296
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Hartel R.W.,Chung M.S.

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. CPI warmup to freeze concentration;Chowdhury;Chem. Engng.,1988

2. Formation of contact secondary nuclei from crystals in sugar solutions and fluid dairy products;Chung,1990

3. Collison breeding of ice crystals;Garabedian;J. Crystal Growth,1974

4. Contact nucleation in sucrose crystallization;Liang;Chem. Engng. Sci.,1987

5. Freeze concentration of liquid foods: theory, practice and economics;Muller;Food Technol.,1967

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3. Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review;Journal of Food Science;2022-01-20

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