ShareUtilization of glassy state for a cryo-cutting method used for frozen fish.
[In Japanese. / En japonais.]
Author(s) : OKAMOTO K.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2007-0730
- Languages: Japanese
- Source: Refrigeration - vol. 81 - n. 949
- Publication date: 2006/11
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Cryotreatment; Slice; Frozen food; Process; Fish
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Cryogenic processing method for whole fish.
- Author(s) : HAGURA Y.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
View record
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Estimation of temperature range for cryocutting...
- Author(s) : OKAMOTO K., HAGURA Y., SUZUKI K.
- Date : 2006
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 23 - n. 2
View record
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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
View record
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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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Classification of fresh and frozen-thawed fish ...
- Author(s) : UDDIN M., OKAZAKI E.
- Date : 2004/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 8
View record