The Present Status of Liquid Nitrogen Freezing of Foods-Reference-Cited by-同舟云学术

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The Present Status of Liquid Nitrogen Freezing of Foods

Published:1968-01 Issue:1 Volume:1 Page:11-16
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Aref M.M.

Publisher

Elsevier BV

Subject

General Medicine

Reference64 articles.

1. It's Time to Investigate Nitrous Oxide Immersion Freezing;Adams,1947

2. Nitrous Oxide Freezing;Adams,1947

3. The Use of Liquefied Gases in the Ice Cream Industry,1962

4. Will Liquid Nitrogen Broaden the Spectrum of Successfully-Frozen Food Products?;Quick Frozen Foods,1964

5. Nitrogen Frozen Poultry,1965

Cited by 5 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

1. Modeling of a liquid nitrogen droplet evaporating inside an immiscible liquid pool;International Journal of Heat and Mass Transfer;2024-07

2. Effect of pressure variations on film boiling characteristics of liquid nitrogen;Physics of Fluids;2023-10-01

3. Ice Templating Soft Matter: Fundamental Principles and Fabrication Approaches to Tailor Pore Structure and Morphology and Their Biomedical Applications;Advanced Materials;2021-07-08

4. EFFECTS OF A CRYOGENIC AND THREE HOME FREEZING METHODS ON SELECTED CHARACTERISTICS OF PORK LOIN CHOPS;Journal of Food Science;1971-09

5. Comparison of Liquid Nitrogen and Conventional Freezing Methods on Bacterial Count in Frozen Vegetables;Canadian Institute of Food Technology Journal;1969-01

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