Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods.
about
Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage.The effect of hydrostatic pressure on biological systems.Modeling thermophysical properties of food under high pressure.Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review.Recent developments in novel freezing and thawing technologies applied to foods.Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review.Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar).Prediction of frozen food properties during freezing using product composition.Refrigeration and Freezing Preservation of VegetablesImaging food freezing using X-ray microtomography
P2860
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P2860
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods.
description
1998 nî lūn-bûn
@nan
1998年の論文
@ja
1998年学术文章
@wuu
1998年学术文章
@zh
1998年学术文章
@zh-cn
1998年学术文章
@zh-hans
1998年学术文章
@zh-my
1998年学术文章
@zh-sg
1998年學術文章
@yue
1998年學術文章
@zh-hant
name
Size and location of ice cryst ...... compared to classical methods.
@en
Size and location of ice cryst ...... compared to classical methods.
@nl
type
label
Size and location of ice cryst ...... compared to classical methods.
@en
Size and location of ice cryst ...... compared to classical methods.
@nl
prefLabel
Size and location of ice cryst ...... compared to classical methods.
@en
Size and location of ice cryst ...... compared to classical methods.
@nl
P2093
P1433
P1476
Size and location of ice cryst ...... compared to classical methods.
@en
P2093
P304
P356
10.1016/S0309-1740(98)00038-2
P577
1998-11-01T00:00:00Z