The development of ice crystals in food products during the superchilling process and following storage, a review
- Auteur
- KAALE, Lilian Daniel1 2 ; EIKEVIK, Trygve Magne1
[1] Norwegian University of Science and Technology (NTNU), Dep. Energy and Process Engineering, Kolbjørn Hejes vei 1d, 7491, Trondheim, Norway
[2] University of Dar es Salaam, Dept. Chemical and Process Engineering, P.O.Box 35131, Dar es Salaam, Tanzania, United Republic of - Source
Trends in food science & technology (Regular ed.). 2014, Vol 39, Num 2, pp 91-103, 13 p ; ref : 1 p.3/4
- ISSN
- 0924-2244
- Domaine scientifique
- Food science technology
- Editeur
- Elsevier, Kidlington
- Pays de publication
- United Kingdom
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Aliment Article synthèse Conservation aliment Cristal glace Développement Entreposage Procédé Stockage
- Mot clé (en)
- Food Review Food preservation Ice crystals Development Warehousing Operating process Storage
- Mot clé (es)
- Alimento Artículo síntesis Conservación alimento Cristal hielo Desarrollo Almacenamiento Procedimiento Almacenamiento
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 28855181
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.tifs.2014.07.004 
https://dx.doi.org/10.1016/j.tifs.2014.07.004
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