Bacterial extracellular ice nucleator effects on freezing of foods

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 375-381

  Li, Jingkun ^a   Lee, Tung Ching ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Bacterial; Extracellular; Freezing rate; Ice nucleation; Texture

Indexed keywords

EID: 0031860526     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15746.x     Document Type: Article

References (25)

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