pH changes in buffers and foods during freezing and subsequent storage
- 1 November 1966
- journal article
- research article
- Published by Elsevier in Cryobiology
- Vol. 3 (3) , 236-242
- https://doi.org/10.1016/s0011-2240(66)80017-2
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Cryochemistry of animal tissueCryobiology, 1966
- Physicochemical Changes in Some Frozen FoodsJournal of Food Science, 1964
- Fundamentals of Low-Temperature Food PreservationPublished by Elsevier ,1964
- New Factors Involved in the Denaturation of Frozen Cod Muscle ProteinaJournal of Food Science, 1962
- Changes in pH of Milk During Freezing and Frozen StorageJournal of Dairy Science, 1961
- pH Measurement at Low Temperatures Using Modified Calomel and Glass ElectrodesAnalytical Chemistry, 1960
- 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 Effect of Lactose Crystallization on Protein Stability in Frozen Concentrated MilkJournal of Dairy Science, 1954
- Lipovitellin. 2. The influence of water on the stability of lipovitellin and the effects of freezing and of dryingBiochemical Journal, 1952
- Proteins in Fish Muscle.: III. Denaturation of Myosin by FreezingJournal of the Fisheries Research Board of Canada, 1950