Fundamentals of Low-Temperature Food Preservation-Reference-Cited by-同舟云学术

Fundamentals of Low-Temperature Food Preservation

Published:1964 Issue: Volume: Page:219-347
ISSN:0065-2628
Container-title:Advances in Food Research Volume 13
language:
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Author:

Fennema O.,Powrie W.D.

Publisher

Elsevier

Reference380 articles.

1. Concentration of serum by freezing and thawing;Akimoto;Low Temp. Sci. Ser. B.,1954

2. Some chemical changes in frozen milk occurring in storage;Anderson;Milk Dealer,1929

3. Anonymous. 1960aConference on frozen food quality. U. S. Dept. Agr., Agr. Res. Ser. ARS-74–21

4. The science of meat and meat products;Anonymous,1960

5. A microscopical and statistical analysis of texture and structure of ice cream as affected by composition, physical properties and processing methods;Arbuckle,1940

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