ShareFreeze substitution method for observation of ice crystal morphology in frozen food.
[In Japanese. / En japonais.]
Author(s) : SUZUKI T.
Type of article: Article, Case study
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2008-1670
- Languages: Japanese
- Source: Refrigeration - vol. 83 - n. 965
- Publication date: 2008/03
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Imaging; Ice; Food; Measurement; Frozen food; Process; Fish; Microscopy; Case study; Growth; Crystallization; Crystal
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Development of three-dimensional measurement me...
- Author(s) : SAGARA Y., ARAKI T.
- Date : 2008/03
- Languages : Japanese
- Source: Refrigeration - vol. 83 - n. 965
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Development of a measurement system for the thr...
- Author(s) : DO G. S., SAGARA Y.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
View record
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Application of a co-continuous composite model ...
- Author(s) : WANG J. F., CARSON J. K., WILLIX J., et al.
- Date : 2009/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 3
- Formats : PDF
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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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RECRYSTALLIZATION: A PHENOMENA WHICH DECREASES ...
- Author(s) : KRUK A., SWITKA J.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 6
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