ShareLight microscopy of foodstuffs during freezing and thawing.
Author(s) : MCLELLAN M. R., et al.
Type of article: Book chapter
Summary
The basic principles of cryomicroscopy are presented. This method is used to determine the extent of ice in tissue during freezing, to investigate ice nucleation and morphological deterioration of food during thawing.
Details
- Original title: Light microscopy of foodstuffs during freezing and thawing.
- Record ID : 1992-2747
- Languages: English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 171-185; 10 fig.; 15 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Ice; Food; Deterioration; Microscopy; Freezing
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