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
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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 temperatures determined using ...
- Author(s) : BELL L. N., TOUMA D. E.
- Date : 1996/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 4
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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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A new method for measuring the glass transition...
- Author(s) : ZHOU G. Y., YE X. D., HUA T. C.
- Date : 2007/08/21
- Languages : English
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
- Formats : PDF
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OXIDATION OF THE LIPIDS OF FREEZE-DRIED CURED F...
- Author(s) : KOIZUMI C.
- Date : 1980
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 46 - n. 7
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DIFFERENTIAL SCANNING CALORIMETRY (DSC) OF FROZ...
- Author(s) : HASTINGS R., RODGER G.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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