ShareEffect of the breaking temperature of supercooling on ice characteristics and drip loss of foods in supercooled freezing method.
[In Japanese. / En japonais.]
Author(s) : KOYABASHI R., KANESAKA N., WATANABE M., et al.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30014212
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 31 - n. 3
- Publication date: 2014
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Temperature; Supercooling; Frozen food; Nucleation; Freezing
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Effects of ice nucleation bacteria on water-sol...
- Author(s) : ZHANG S. Z., WANG H. Y., CHEN G. M.
- Date : 2008/04/05
- Languages : English
- Source: Cryogenics and refrigeration. Proceedings of ICCR'2008.
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ICE CRYSTALLIZATION AND ITS CONTROL IN FROZEN-F...
- Author(s) : BLANSHARD J. M. V., FRANKS F.
- Date : 1987
- Languages : English
- Source: In: Food Struct. Behav., Acad. Press - 51-65; 31 ref.
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Factores que influencian los procesos de congel...
- Author(s) : REID D. S.
- Date : 2002/01
- Languages : Spanish
- Source: Frío Calor Aire acondicionado - vol. 30 - n. 333
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Factors which influence the freezing process: a...
- Author(s) : REID D. S.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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What is "unfreezable water", how unfreezable is...
- Author(s) : WOLFE J., BRYANT G., KOSTER K. L.
- Date : 2002/05
- Languages : English
- Source: CryoLetters - vol. 23 - n. 3
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