Principles of Freezing and Low Temperature Storage, with Particular Reference to Fruit and Vegetables-Reference-Cited by-同舟云学术

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Principles of Freezing and Low Temperature Storage, with Particular Reference to Fruit and Vegetables

Published:1968 Issue: Volume: Page:299-318
ISSN:
Container-title:Low Temperature Biology of Foodstuffs
language:
Short-container-title:

Author:

GUTSCHMIDT J.

Publisher

Elsevier

Reference54 articles.

1. Anon. Food Manufacture, 1965. 40, 43

2. Anon. Food Processing and Packing, 1963. 32, 371

3. Kältetechnik;BÄCKSTRÖM,1965

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of calcium pre-treatments and freezing rates on fluid loss from plantain products;International Journal of Food Science & Technology;2007-06-28

2. The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold-stage scanning electron microscopy;Scanning;2006-12-06

3. Freezing, thawing and cooking effects on quality profile assessment of green beans (cv. Win);European Food Research and Technology;2006-01-13

4. Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady-state methods;International Journal of Food Science and Technology;2001-04

5. INSTRUMENTAL TEXTURE PROFILE ANALYSIS OF PECANS OF VARIOUS OIL AND MOISTURE CONTENTS AFTER FREEZING TREATMENTS;Journal of Food Quality;1999-12

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