ShareChanges in sucrose and glycerol content in garlic shoot tips during freezing using PVS3 solution.
Author(s) : KIM J. B., KIM H. H., BAEK H. J., et al.
Type of article: Article
Details
- Original title: Changes in sucrose and glycerol content in garlic shoot tips during freezing using PVS3 solution.
- Record ID : 2006-0345
- Languages: English
- Source: CryoLetters - vol. 26 - n. 2
- Publication date: 2005/03
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Precooked food
- Keywords: Garlic; Measurement; Glycerol; Glucose; Freezing
-
The freezing and supercooling of garlic (Allium...
- Author(s) : JAMES C., SEIGNEMARTIN V., JAMES S. J.
- Date : 2009/03
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 2
- Formats : PDF
View record
-
NEW TECHNOLOGIES FOR PRODUCING FROZEN FLAVOURIN...
- Author(s) : ORLOVSKIJ V. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
View record
-
PRODUCTION OF POWDER GARLIC BY FREEZE-DRYING.
- Author(s) : PRUIDZE V., ZAUTASHVILI D., CHIVADZE M.
- Date : 1982
- Languages : Russian
- Source: Konservn. Ovoscesus. Prom. - n. 6
View record
-
Studies on the magnitude of the glass transitio...
- Author(s) : SCHENZ T. W., COURTNEY K., ISRAEL B.
- Date : 1993/03
- Languages : English
- Source: Cryo-Letters - vol. 14 - n. 2
View record
-
THE FREEZE FRACTURE ULTRASTRUCTURE OF PEANUT OI...
- Author(s) : RIGLER M. W.
- Date : 1983
- Languages : English
- Source: J. am. Oil Chem. Soc. - vol. 60 - n. 7
View record