Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus): Evaluation of pressure shift freezing vs. air-blast freezing
D Chevalier, A Sequeira-Munoz, A Le Bail… - Innovative Food Science …, 2000 - Elsevier
Turbot fillets were frozen either by pressure shift freezing (PSF, 140 MPa,− 14° C) or by air-
blast freezing (ABF), and then stored at− 20° C for 75 days. Smaller and more regular …
blast freezing (ABF), and then stored at− 20° C for 75 days. Smaller and more regular …
Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophthalmus maximus)-Evaluation of pressure shift freezing vs. air-blast freezing
D Chevalier, A Sequeira-Munoz, A Le Bail… - Innovative Food Science …, 2000 - infona.pl
Turbot fillets were frozen either by pressure shift freezing (PSF, 140 MPa,-14 o C) or by air-
blast freezing (ABF), and then stored at-20 o C for 75 days. Smaller and more regular …
blast freezing (ABF), and then stored at-20 o C for 75 days. Smaller and more regular …