Share

Application of supercooling to long-term storage of fish meat.

[In Japanese. / En japonais.]

Author(s) : FUKUMA Y., YAMANE A.

Type of article: Article

Summary

This study shows that it is possible to produce a supercooled state in fish meat and demonstrate that supercooling is a potential new storage method that lowers temperature without generating ice crystals.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 30010982
  • Languages: Japanese
  • Source: Refrigeration - vol. 88 - n. 1032
  • Publication date: 2013/10

Links


See other articles in this issue (2)
See the source

Indexing