Air blast freezing in the food industry-Reference-Cited by-同舟云学术

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Air blast freezing in the food industry

Published:2024 Issue: Volume: Page:117-146
ISSN:
Container-title:Low-Temperature Processing of Food Products
language:en
Short-container-title:

Author:

Hoang Duy K.,Carson James K.

Publisher

Elsevier

Reference77 articles.

1. Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate;Akbarian;Journal of Food Science and Technology,2016

2. Improvements of air flow distribution in a freezing tunnel using Airpak;Alonso;Procedia Food Science,2011

3. Effects of freezing and packaging methods on freezer burn of hams in frozen storage;Ashby;Journal of Food Science,1973

4. ASHRAE handbook refrigeration,2014

5. Effects of freezing rate and terminal freezing temperature on frozen croissant dough quality;Ban;LWT,2016

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