ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2003.tb00528.x/fullpdf
Reference27 articles.
1. Ultrastructural Study of Skeletal Fish Muscle After Freezing at Different Rates
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3. Water in Plant Tissues and Frost Hardiness
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5. Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing
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