FREEZING OF VEGETABLES BY DIRECT CONTACT WITH AQUEOUS SOLUTIONS OF ETHANOL AND SODIUM CHLORIDE-Reference-Cited by-同舟云学术

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FREEZING OF VEGETABLES BY DIRECT CONTACT WITH AQUEOUS SOLUTIONS OF ETHANOL AND SODIUM CHLORIDE

Published:1977-07 Issue:4 Volume:42 Page:911-916
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CIPOLLETTI J. C.,ROBERTSON G. H.,FARKAS D. F.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12635.x/fullpdf

Reference21 articles.

1. M. A. Amerine, R. M. Pangborn, and E. B. Roessler, 1965 . "Principles of Sensory Evaluation of Food ," p. 451 . Academic Press, New York.

2. Anon , 1976 . Chemical Marketing Report. May 10.

3. L. H. Bartlett, 1941 . Quick freezing of foodstuffs. U. S. Patent #2,418,745. March 24.

4. O. S. H. Bland, 1936 . Improvements relating to the preservation of perishable articles by freezing . B. P. 454,200, September 25.

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2. Food Refrigeration;Handbook of Food Safety Engineering;2012-11-20

3. Osmotic dehydration of fruits and vegetables: a review;Journal of Food Science and Technology;2012-02-22

4. Ethanol in biorefining and dehydration of agricultural materials: energy, capital cost, and product quality implications;Biofuels, Bioproducts and Biorefining;2010-12-07

5. Coefficients d'échanges superficiels pour la réfrigération et la congélation d'aliments immergés dans un coulis de glace;International Journal of Refrigeration;2005-11

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