An over-all view of low temperature food preservation
- 1 November 1966
- journal article
- research article
- Published by Elsevier in Cryobiology
- Vol. 3 (3) , 197-213
- https://doi.org/10.1016/s0011-2240(66)80013-5
Abstract
No abstract availableThis publication has 51 references indexed in Scilit:
- Fast Reactions of Ascorbic Acid and Hydrogen Peroxide in Ice, a Presumptive Early EnvironmentScience, 1965
- Transfer Reactions in Ice. Inhibition of Nonenzymatic Hydroxylaminolysis of Amino Acid Esters by Structural Analogs*Biochemistry, 1965
- Reactions in Frozen Systems. II.1 Enhanced Hydroxylaminolysis of Simple AmidesJournal of the American Chemical Society, 1965
- A Novel Reduction of an Allylic Carbon-Nitrogen BondJournal of the American Chemical Society, 1964
- Fundamentals of Low-Temperature Food PreservationPublished by Elsevier ,1964
- Effect of Freezing on Autoxidation of Oxymyoglobin SolutionsaJournal of Food Science, 1963
- INFLUENCE OF FREEZING AND THAWING ON HYDRATION AND CHARGES OF THE MUSCLE PROTEINSaJournal of Food Science, 1960
- How Water FreezesScientific American, 1959
- Frozen meatJournal of the Science of Food and Agriculture, 1952
- PROTEIN DENATURATION IN FROZEN AND STORED FISHaJournal of Food Science, 1951