ShareEstimation of temperature range for cryocutting of frozen mackerel using DSC.
[In Japanese. / En japonais.]
Author(s) : OKAMOTO K., HAGURA Y., SUZUKI K.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2006-3027
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 23 - n. 2
- Publication date: 2006
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Calorimetry; Measurement; Mackerel; Slice; Frozen food; Process; Expérimentation; Cryogenics
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Utilization of glassy state for a cryo-cutting ...
- Author(s) : OKAMOTO K.
- Date : 2006/11
- Languages : Japanese
- Source: Refrigeration - vol. 81 - n. 949
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PREPARATION PROCESS AND STABILIZATION OF FROZEN...
- Author(s) : OLIVER H., MASSON L., BECERRA M.
- Date : 1988
- Languages : Spanish
- Source: Alimentos - vol. 13 - n. 3
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DETERIORATION OF THE QUALITY OF FISH AND PRODUC...
- Author(s) : BRUNNER K. K.
- Date : 1983
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 16 - n. 20
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Non-destructive determination of fat content in...
- Author(s) : YAMAUCHI S.
- Date : 2006
- Languages : Japanese
- Source: Refrigeration - vol. 81 - n. 941
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Development of a quality index method for froze...
- Author(s) : HERRERO A., HUIDOBRO A., CARECHE M.
- Date : 2003/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 3
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