ShareWhat is the actual low-temperature glass transition for fish flesh?
[In Japanese. / En japonais.]
Author(s) : VIRIYARATTANASAK C., KAWAI K., WATANABE M., et al.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2008-1683
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 25 - n. 1
- Publication date: 2008
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Glass transition; Calorimetry; Measurement; Tuna; Temperature; Fish; Cod; Freezing
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Glass transition of tuna flesh at low temperatu...
- Author(s) : INOUE C., ISHIKAWA M.
- Date : 1997/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
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Fracture stress of fish meat and the glass tran...
- Author(s) : WATANABE H., TANG C. Q., SUZUKI T., MIHORI T.
- Date : 1996/08
- Languages : English
- Source: J. Food Eng. - vol. 29 - n. 3-4
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Review and prospects of low-temperature techniq...
- Author(s) : OGAWA Y.
- Date : 2000
- Languages : Japanese
- Source: Refrigeration - vol. 75 - n. 867
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Subcellular membrane integrity of Atlantic cod ...
- Author(s) : ABLETT R. F., GOULD S. P.
- Date : 1992/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 3
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Tuna and bonito.
- Author(s) : ASHIDA S.
- Date : 1999/07
- Languages : Japanese
- Source: Refrigeration - vol. 74 - n. 861
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