ShareSTRUCTURAL MODIFICATION CAUSED BY FREEZING IN LIQUID FOODS.
Author(s) : MONZINI A., MALTINI E.
Type of article: Periodical article
Summary
SUMMARY OF THE STRUCTURAL CHANGES IN FROZEN AQUEOUS SOLUTIONS ; STUDY OF THE BEHAVIOUR OF DIFFERENT MATERIALS (ALBUMIN, OILS, MILK, EGG YOLK, LEMON JUICE, ICE CREAM) DURING STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-185073.
Details
- Original title: STRUCTURAL MODIFICATION CAUSED BY FREEZING IN LIQUID FOODS.
- Record ID : 1985-0151
- Languages: English
- Source: Prog. Food Eng. - 1983; 435-469; 61 ref.
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Milk; Albumin; Solution; Egg; Oil; Fruit juice; Ice cream; Freezing
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