The nutritional value of frozen foods
- 1 May 1974
- journal article
- Published by Wiley in Nutrition Bulletin
- Vol. 2 (5) , 39-51
- https://doi.org/10.1111/j.1467-3010.1974.tb01146.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Effect of Stage of Rigor and of Freezing–Thawing Processes On Storage Quality of Refrozen CodJournal of the Fisheries Research Board of Canada, 1968
- Water-Thawing of Frozen Cod BlocksJournal of the Fisheries Research Board of Canada, 1964
- The effect of addition of sodium and potassium chloride to the reciprocal system: KH2PO4-Na2HPO4-H2O on pH and composition during freezingArchives of Biochemistry and Biophysics, 1959
- The heterogeneous and homogeneous nucleation of supercooled waterProceedings of the Royal Society of London. Series A. Mathematical and Physical Sciences, 1958
- The expressible fluid of fish fillets. VIII.—cell damage in slow freezingJournal of the Science of Food and Agriculture, 1958