High pressure freezing and thawing of foods: a review

Author:

LeBail A,Chevalier D,Mussa D.M,Ghoul M

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference44 articles.

1. Review;Cheftel;Food Science and Technology International,1995

2. Potential applications of high-pressure effects on ice-water transitions;Kalichevsky;Trends in Food Science and Technology,1995

3. Impact of high hydrostatic pressure on phase transitions of foods;Knorr;Food Technology,1998

4. Water in the liquid and five solid forms under pressure;Bridgman;Proceedings of the American Academy of Arts and Science,1911

5. The effect of pressure in the preservation of milk;Hite;Bulletin of the West Virginia Agricultural Experiment Station of Morgantown,1899

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