Comparison of air-blast and pressure shift freezing on Norway lobster quality

Journal of Food Science

Volumn 65, Issue 2, 2000, Pages 329-333

  Chevalier, D ^a   Sentissi, M ^a   Havet, M ^a   Bail, A Le ^a  

^a LUNAM UNIVERSITÉ   (France)

Author keywords

High pressure; Ice crystals; Norway lobster; Pressure shift freezing; Texture

Indexed keywords

EID: 0034050196     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb16002.x     Document Type: Article

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