Effect of different freeze drying cycle inSemimembranousandGluteus Mediusbovine muscles: changes on microstructure, colour, texture and physicochemical parameters-Reference-Cited by-同舟云学术

Effect of different freeze drying cycle inSemimembranousandGluteus Mediusbovine muscles: changes on microstructure, colour, texture and physicochemical parameters

Published:2016-03-19 Issue:5 Volume:51 Page:1268-1275
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Messina Valeria¹²,Pieniazek Facundo¹,Sancho Ana³

Affiliation:

1. CINSO - UNIDEF (Strategic I & D for Defense)-MINDEF-CITEDEF-CONICET; Juan Bautista de la Salle 4970, (B1603ALO) Villa Martelli Buenos Aires Argentina

2. The National Council for Scientific and Technical Research (CONICET); Rivadavia 1917, C1033AAJ Buenos Aires Argentina

3. Food Technology Institute-INTA; (B1708WAB) Buenos Aires Argentina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13082/fullpdf

Reference23 articles.

1. Storage water activity effect on oxidation and sensory properties of high-oleic peanuts;Baker;Journal of Food Science,2002

2. Ice Crystal Growth in Idealised Freezing Systems

3. Ice morphology in frozen beef;Bevilacqua;International Journal of Food Science & Technology,1980