Progress in the chilling and freezing of foods
- 1 September 1967
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 2 (3) , 191-206
- https://doi.org/10.1111/j.1365-2621.1967.tb01343.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- Structural changes in meat during ageingInternational Journal of Food Science & Technology, 1967
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- An electrophoretic and ultracentrifugal study on the proteins of the high density fraction of egg yolkBiochimica et Biophysica Acta, 1960
- Dried egg. IV. Addition of carbohydrates to egg pulp before drying. A method of retarding the effects of storage at high emperatures and of improving the aerating power of spray‐dried eggJournal of the Society of Chemical Industry, 1943
- Zur Theorie der Kaltlagerkrankheiten von FrüchtenPlanta, 1941