Characterization of ice crystals in pork muscle formed by pressure‐shift freezing as compared with classical freezing methods

S Zhu, A Le Bail, HS Ramaswamy… - Journal of Food …, 2004 - Wiley Online Library
Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …
被引用次数：82 相关文章
[PDF] academia.edu

[PDF][PDF] Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods

S ZHU, A LE BAIL, HS RAMASWAMY, N CHAPLEAU - 2004 - academia.edu
Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure-shift freezing (PSF)(100 to 200 …

[引用][C] Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods

S ZHU, A LE BAIL, HS RAMASWAMY… - Journal of food …, 2004 - pascal-francis.inist.fr
Characterization of ice crystals in pork muscle formed by pressure-shift freezing as
compared with classical freezing methods CNRS Inist Pascal-Francis CNRS Pascal and …

Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods.

S Zhu, A Bail, HS Ramaswamy, N Chapleau - 2004 - cabidigitallibrary.org
Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure-shift freezing (PSF)(100 to 200 …

[引用][C] Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods

S Zhu, A le Bail, HS Ramaswamy… - Journal of Food Science, 2004 - cir.nii.ac.jp
Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as
Compared with Classical Freezing Methods | CiNii Research CiNii 国立情報学研究所 学術情報 …

[引用][C] Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods

S ZHU, A LE BAIL, HS RAMASWAMY… - Journal of food science, 2004 - Wiley