Bacterial Extracellular Ice Nucleator Effects on Freezing of Foods
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15746.x/fullpdf
Reference25 articles.
1. Freeze texturing of food materials by ice-nucleation with the bacterium Erwinia ananas.
2. The use of DSC to study the kinetics of heterogeneous and homogeneous nucleation of ice in aqueous systems
3. Effect of Solute on the Nucleation and Propagation of Ice
4. Ice crystallization induced by silver iodide and bacteria in microsize droplets dispersed within emulsions
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