Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

G Su, HS Ramaswamy, S Zhu, Y Yu, F Hu… - Innovative Food Science & …, 2014 - Elsevier
In order to investigate the application of pressure shift freezing (PSF) on different meat
products, fresh shrimp and porcine liver were frozen by PSF at 100 MPa (− 8.4° C), 150 MPa …
被引用次数：72 相关文章

[引用][C] Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

G Su, HS Ramaswamy, S Zhu, Y Yu, F Hu… - Innovative Food Science …, 2014 - cir.nii.ac.jp
Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle
(shrimp and porcine liver) versus conventional freezing method | CiNii Research CiNii 国立 …

Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

G Su, HS Ramaswamy, S Zhu, Y Yu, F Hu… - Innovative Food Science …, 2014 - infona.pl
In order to investigate the application of pressure shift freezing (PSF) on different meat
products, fresh shrimp and porcine liver were frozen by PSF at 100MPa (− 8.4° C), 150MPa …

Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

G Su, HS Ramaswamy, S Zhu, Y Yu, F Hu… - Innovative Food Science …, 2014 - infona.pl
In order to investigate the application of pressure shift freezing (PSF) on different meat
products, fresh shrimp and porcine liver were frozen by PSF at 100MPa (− 8.4° C), 150MPa …

[引用][C] Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

G Su, HS Ramaswamy, S Zhu, Y Yu, F Hu, M Xu - 2014