Effect of freezing methods, frozen storage time, and thawing methods on the quality of mildly cooked snow crab (Chionoecetes opilio) clusters

Author:

Lorentzen GreteORCID,Hustad Anette,Lian Federico,Grip Adrian Eyser,Schrødter Espen,Medeiros Tatiana,Siikavuopio Sten I.

Funder

Research Council of Norway

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

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2. Effects of -1.5 °C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage;Bahuaud;Food Chemistry,2008

3. Histological measurements of ice in frozen beef;Bevilacqua;Journal of Food Technology,1979

4. International Institute of Refrigeration. Recommendations for the processing and handling of frozen foods;Bøgh-Sørensen,2006

5. Heat and mass-transport in the freezing of apple tissue;Bomben;Journal of Food Technology,1982

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