Developments in freezing-Reference-Cited by-同舟云学术

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Developments in freezing

Published:2003 Issue: Volume: Page:228-240
ISSN:
Container-title:Food Preservation Techniques
language:
Short-container-title:

Author:

Kennedy C.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/MM66001256133618.pdf

Reference69 articles.

1. Structural change kinetics in osmotic dehydration of apple tissue;Barat,2000

2. Maintaining safety in the cold chain;Bogh-Sorensen,2000

3. Rapid chilling plant compared to conventional systems;Bowater,2001

4. Effects of Cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics;Bowling;Meat Sci.,1987

5. Osmotic dehydration of mandarin and orange peel by using rectified grape must;Chafer,2000

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Researches on the freezing of blueberries and green bean pods using an experimental model of a fast freezing equipment;E3S Web of Conferences;2019

2. Cook-Chilled and Cook-Frozen Foods;Reference Module in Food Science;2016

3. Processing, Storage and Quality of Cook-Chill or Cook-Freeze Foods;Food Engineering Series;2014-10-17

4. Processing and Preservation of Meat, Poultry and Seafood;Advances in Food Science and Nutrition;2013-11-30

5. Frozen Food and Technology;Advances in Food Science and Technology;2013-03-12

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