The development of ice crystals in food products during the superchilling process and following storage, a review
作者： Lilian Daniel Kaale , Trygve Magne Eikevik
DOI: 10.1016/J.TIFS.2014.07.004
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摘要: … The purpose of this paper is to review the development of ice crystals in foods during the superchilling process and … The superchilling technology in this review is divided in two parts, the …
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