Comparison Of Air-blast And Pressure Shift Freezing On Norway Lobster Quality
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16002.x/fullpdf
Reference26 articles.
1. Water, in the Liquid and Five Solid Forms, under Pressure
2. Water in Plant Tissues and Frost Hardiness
3. Effects of high pressure on meat: A review
4. High Pressure Thawing of Fish (Whiting): Influence of the Process Parameters on Drip Losses
5. High-Pressure-Freezing Effects on Textural Quality of Carrots
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