ShareIce structure size in frozen agar gels analyzed by mercury porosimetry.
Author(s) : BAE S. K., MIYAWAKI O., YANO T.
Type of article: Article
Summary
Agreement was sought between results obtained by mercury porosimetry and those found through photographic analysis. The influence of freezing conditions and of particular additives such as sucrose, sodium chloride, and urea, on ice structure was studied.
Details
- Original title: Ice structure size in frozen agar gels analyzed by mercury porosimetry.
- Record ID : 1995-0253
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 57 - n. 10
- Publication date: 1993
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Indexing
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Themes:
Freezing of foodstuffs;
Precooked food - Keywords: Structure; Ice; Agar; Colloidal suspension; Freezing; Additive
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