Food Freezing and Non-Equilibrium States
Author:
Publisher
Elsevier
Reference111 articles.
1. Relationship between ice recrystallization rates and the glass transition in frozen sugar solutions;Ablett;J. Sci. Food Agric.,2002
2. Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20°C to −84°C);Agustini;Fish. Sci.,2001
3. Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes;Akköse;Meat Sci.,2008
4. Frozen doughs: rheological changes and yeast viability;Autio;Cereal Chem.,1992
5. Changes in the texture and structure of cod and haddock fillets during frozen storage;Badii;Food Hydrocol.,2002
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