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Cryoprotectants in frozen meat. An overview.

[In Polish. / En polonais.]

Author(s) : TOMANIAK A.

Type of article: Article

Summary

Literature review of how and how well cryoprotectants (glucids, polyols, mono- and disaccharides, synthetic polymers, amino acids, etc.) work in frozen meat. Comparison of their effects on ice crystal formation, cryodiffusion and deterioration of cellular structures.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1998-1090
  • Languages: Polish
  • Source: Rocz. Inst. Przem. Miesnego Tluszczowego - vol. 32-33
  • Publication date: 1996

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