Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet-Reference-Cited by-同舟云学术

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Effects of relationships among freezing rate, ice crystal size and color on surface color of frozen salmon fillet

Published:2017-12 Issue: Volume:214 Page:158-165
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kono Shinji,Kon Madoka,Araki Tetsuya,Sagara Yasuyuki

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Quality in Frozen Food (p.484);Erickson,1997

2. FAO Global Fishery and Aqcaculture Stastics;FAO (Food and Agricuture Organization of the United Nations ),2017

3. Handbook of Frozen Foods (p.735);Hui,2004

4. Trade Statistics of Japan;Japan Customs,2016

5. Methods of Colour Measurement - Reflecting and Transmitting Objects;Japasese Standard Association,1996

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