Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus)

Author:

Chevalier Dominique,Sequeira-Munoz Amaral,Le Bail Alain,Simpson Benjamin K,Ghoul Mohamed

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference28 articles.

1. High pressure treatment effect on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

2. Influence of pressure-assisted freezing on the structure, hydration and mechanical properties of a protein gel;Barry,1998

3. Ice morphology in frozen beef;Bevilacqua;Journal of Food Technology,1980

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

5. Water in the liquid and five solid forms under pressure;Bridgman;Proceedings of the American Academy of Arts and Sciences,1912

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