Predicting the Kinetics of Ice Recrystallization in Aqueous Sugar Solutions
Author:
Affiliation:
1. Institute AMOLF, Science Park 104, 1098XG Amsterdam, The Netherlands
2. Unilever Research & Development, Olivier van Noortlaan 120, 3133AT Vlaardingen, The Netherlands
Funder
Unilever
Nederlandse Organisatie voor Wetenschappelijk Onderzoek
Publisher
American Chemical Society (ACS)
Subject
Condensed Matter Physics,General Materials Science,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.cgd.8b00038
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2. Hartel, R. W. In The properties of Water in Foods: ISOPOW 6; Reid, D. S., Ed. Blackie Academic Professional: London, 1998; Chapter 10, pp 287–319.
3. Handbook of Food Preservation
4. Long-term storage of tissues by cryopreservation: critical issues
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