Freezing rate simulation as an aid to reducing crystallization damage in foods

PD Sanz, C De Elvira, M Martino, N Zaritzky, L Otero… - Meat Science, 1999 - Elsevier
In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …
被引用次数：117 相关文章

Freezing rate simulation as an aid to reducing crystallization damage in foods

PD Sanz, C de Elvira, M Martino, N Zaritzky, L Otero… - Meat Science, 1999 - infona.pl
In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …

Freezing rate simulation as an aid to reducing crystallization damage in foods.

PD Sanz, C de Elvira, M Martino, N Zaritzky, L Otero… - Meat Science, 1999 - europepmc.org
In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …

[引用][C] Freezing rate simulation as an aid to reducing crystallization damage in foods

PD SANZ, C DE ELVIRA, M MARTINO… - Meat …, 1999 - pascal-francis.inist.fr
Freezing rate simulation as an aid to reducing crystallization damage in foods CNRS Inist
Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple search Advanced …

Freezing rate simulation as an aid to reducing crystallization damage in foods

PD Sanz, C de Elvira, M Martino, N Zaritzky… - Meat …, 1999 - pubmed.ncbi.nlm.nih.gov
In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …
[PDF] academia.edu

[PDF][PDF] Freezing rate simulation as an aid to reducing crystallization damage in foods

PD Sanza, C de Elviraa, M Martinob, N Zaritzkyb… - Meat Science, 1999 - academia.edu
In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …
[PDF] academia.edu

[PDF][PDF] Freezing rate simulation as an aid to reducing crystallization damage in foods

PD Sanza, C de Elviraa, M Martinob, N Zaritzkyb… - Meat Science, 1999 - academia.edu
In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …

[引用][C] Freezing rate simulation as an aid to reducing crystallization damage in foods

PD SANZ, C DE ELVIRA, M MARTINO, N ZARITZKY… - Meat science, 1999 - Elsevier