Supercooling phenomena in protein based food matrix composed of various fat, salt, and water contents
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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2. The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods;Critical Reviews in Food Science and Nutrition;2023-09-05
3. Effect of supercooling phenomenon on liquid freezing in cylindrical vessel;Asia-Pacific Journal of Chemical Engineering;2023-08-18
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