RELATIONSHIP OF FREEZING PRESERVATION PARAMETERS TO TEXTURE-RELATED STRUCTURAL DAMAGE TO THERMALLY PROCESSED CRUSTACEAN MUSCLE-Reference-Cited by-同舟云学术

RELATIONSHIP OF FREEZING PRESERVATION PARAMETERS TO TEXTURE-RELATED STRUCTURAL DAMAGE TO THERMALLY PROCESSED CRUSTACEAN MUSCLE

Published:1978-09 Issue:4 Volume:2 Page:249-264
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

GIDDINGS G. G.,HILL L. H.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1978.tb00561.x/fullpdf

Reference21 articles.

1. Anon., 1975 . Code of Recommended Practices for the Handling of Frozen Food . Frozen Food Coordinating Committee, 919-18th St. N.W., Wash., D.C. 20006.

2. IMMERSION FREEZING OF FISH IN DICHLORODIFLUOROMETHANE

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