Measurement of freezing point of tilapia fish burger using differential scanning calorimetry (DSC) and cooling curve method-Reference-Cited by-同舟云学术

Measurement of freezing point of tilapia fish burger using differential scanning calorimetry (DSC) and cooling curve method

Published:2015-09 Issue: Volume:161 Page:82-86
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bainy Eduarda M.,Corazza Marcos L.,Lenzi Marcelo K.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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2. State diagram of apple slices: glass transition and freezing curves;Bai;Food Res. Int.,2001

3. Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger;Bainy;J. Food Sci. Technol.,2014

4. Prediction of frozen food properties during freezing using product composition;Boonsupthip;J. Food Sci.,2007

5. Weight loss during freezing and storage of unpackaged foods;Campañone;J. Food Eng.,2001

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